Wash and dry produce.

Drain corn; pat dry with paper towels.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add corn; cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan with lid. Add more oil if corn is sticking.

Turn off heat; transfer to a medium bowl. Wipe out pan.

While corn cooks, trim and thinly slice scallions. Quarter lime. Halve, peel, and finely dice onion.

To bowl with charred corn, add scallions, mayonnaise, red pepper crema, garlic powder, and juice from half the lime. Stir to combine; season with salt and pepper.

Refrigerate until ready to serve.

Open package of chicken* and drain off any excess liquid.

Heat a large drizzle of oil in pan used for corn over medium-high heat. Add onion, chicken, and Mexican Spice Blend; cook, stirring occasionally, until chicken is browned and cooked through, about 4 minutes. Season with salt and pepper.

Add ¼ cup water (½ cup for 4 servings); cook, stirring, until onion is softened and water has mostly evaporated, 2-4 minutes more.

Meanwhile, massage rice in package to break up grains. Pour rice into a second medium microwave-safe bowl. Add 3 TBSP water (6 TBSP for 4 servings), then place a damp paper towel over bowl; microwave until warmed through, 1½-2 minutes.

Stir in 1 TBSP butter (2 TBSP for 4) until melted; season with salt and pepper.

Divide rice between bowls. Top with chicken and street corn in separate sections. Crumble cotija on top of corn and serve with remaining lime wedges on the side.