Grill Options: If you don’t have an outdoor grill, you can easily use a grill pan on your stovetop or even roast the chicken and corn in the oven. If using the oven, roast the chicken at 375°F (190°C) for 25-30 minutes, and roast the corn on a baking sheet for about 20 minutes, turning halfway through.

Alternative Proteins: If you prefer a different protein, you can swap out the chicken for steak, shrimp, or even tofu for a vegetarian or pescatarian version. Grilled shrimp or portobello mushrooms make excellent substitutes.

Spice Level: Adjust the heat level to your liking. For a milder dish, reduce the chili powder in both the corn and the chicken. For a spicier kick, try adding finely chopped fresh jalapeños or a drizzle of hot sauce on top.

Vegan/Dairy-Free Option: To make this recipe vegan and dairy-free, use vegan mayo and substitute cotija cheese with vegan cheese or simply omit the cheese altogether. The creamy mayo mixture still provides a rich flavor without dairy.

Rice Variations: While traditional white rice works perfectly in this dish, feel free to substitute it with brown rice, quinoa, or even cauliflower rice for a lower-carb option. Each option will bring a slightly different texture and nutritional profile.

Make It Ahead: This dish is great for meal prep. Grill the chicken and corn ahead of time, cook the rice, and store everything separately in the fridge for up to 4 days. When ready to serve, reheat the components and assemble the bowl. This is perfect for a quick lunch or dinner throughout the week.

Serving Suggestions: To make this dish even more filling, you can serve it with a side of beans, avocado slices, or a simple side salad. If you like a bit of crunch, add some crushed tortilla chips as a topping.

Leftovers: If you have leftover chicken or corn, you can repurpose them for tacos, wraps, or salads. The flavors also pair beautifully in a quesadilla or served with some salsa and chips.