Combine rice, chicken broth, butter, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. The rice should absorb all the liquid and become tender. Let it rest off the heat for 5 minutes before fluffing with a fork.

While the rice cooks, pat chicken thighs dry and cut into bite-sized pieces. Toss with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. The spices should coat every piece evenly for maximum flavor in each bite.

Whisk together mayonnaise, Mexican crema, lime juice, minced garlic, and cayenne pepper in a small bowl. This creamy, tangy sauce captures the essence of traditional street corn. Taste and adjust lime juice or cayenne to your family's preference.

Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken pieces and cook for 5-6 minutes without stirring, allowing them to develop a golden crust. Flip and cook another 4-5 minutes until cooked through and internal temperature reaches 165°F.

Push chicken to one side of the skillet and add frozen corn kernels to the empty space. Cook for 3-4 minutes, stirring occasionally, until corn is heated through and slightly charred. The corn should look bright yellow with some golden-brown spots for that authentic street corn flavor.

Stir the corn and chicken together, then remove from heat. Add half of the street corn sauce and toss to coat. The residual heat will warm the sauce and help it cling to every piece.