Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Add 1 tbsp additional olive oil to the same skillet. Add the corn kernels and cook for 3-5 minutes, stirring occasionally, until slightly charred. Add the finely diced red onion and minced jalapeño (if using) and cook for another 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer. Reduce heat to low.

In a small bowl, whisk together the sour cream, mayonnaise, and lime juice.

Stir the sour cream mixture into the skillet. Add the 1/4 cup crumbled Cotija cheese, 1/4 cup chopped cilantro, 1/4 tsp chili powder, and a pinch of cayenne pepper (if using). Stir until well combined and heated through. Do not boil.

Return the cooked chicken to the skillet, tossing gently to coat it in the creamy street corn sauce. Heat for 1-2 minutes until everything is warmed through.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot, garnished with extra crumbled Cotija cheese, fresh cilantro, and lime wedges on the side.