Cook the rice: In a medium pot, combine 1 cup rice and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Remove from heat, fluff with a fork, and stir in the juice of 1 lime, 1/4 cup chopped cilantro, and 1/2 teaspoon salt. Keep warm.

Char the corn: Heat a cast-iron skillet or grill pan over high heat. Drizzle the corn with 1 tablespoon olive oil. Place the corn in the hot pan and cook, turning occasionally, for 3-4 minutes per side, until deeply charred and blackened in spots. Remove from heat, let cool slightly, then cut the kernels off the cob and set aside.

Season and cook the chicken: In a small bowl, mix 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Pat the chicken dry and rub the spice mixture all over. In the same hot skillet, add 1 tablespoon olive oil. Cook the chicken for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board, let rest for 5 minutes, then slice into strips.

Make the creamy white sauce: In a small bowl, whisk together 1/2 cup crema, 1/4 cup mayonnaise, the juice of 1/2 lime, and a pinch of salt until smooth. Add a tablespoon of water or milk if a thinner consistency is desired.

Assemble the bowls: Divide the cilantro lime rice among four serving bowls. Top with sliced chicken and charred corn. Drizzle generously with the creamy white sauce. Sprinkle with crumbled queso fresco and additional fresh cilantro. Serve with lime wedges for squeezing over the top.