Cook your base: Prepare rice or quinoa according to package directions. Fluff and keep warm. Season lightly with salt and a squeeze of lime for extra brightness.

Marinate the chicken: Cut chicken into bite-size pieces. Toss with 3/4 cup BBQ sauce, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, and a few cracks of black pepper. Let sit 10–20 minutes while you prep the corn.

Char the corn: Heat 1 tbsp olive oil in a large skillet over medium-high. Add corn with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until some kernels brown and blister. Remove from heat.

Make the street corn mix: In a bowl, stir together mayo, sour cream or Greek yogurt, lime zest, lime juice, chili powder, smoked paprika, cumin, and cayenne if using. Fold in the charred corn. Add cotija or feta and half the cilantro. Taste and adjust salt and lime.

Cook the chicken: In the same skillet (wipe if needed), add a drizzle of oil over medium-high heat. Add chicken in a single layer. Sear 3–4 minutes, flip, and cook another 3–4 minutes until cooked through. Brush or toss with remaining 1/4 cup BBQ sauce to glaze. Remove from heat.

Warm the beans: In a small saucepan, heat black beans with a splash of water and a pinch of salt over low heat until warmed.

Prep fresh toppings: Dice avocado, halve cherry tomatoes, thinly slice red onion, and seed/slice jalapeño if using. Chop remaining cilantro.

Make the drizzle: Stir ranch or Greek yogurt with 1–2 tbsp BBQ sauce. Thin with a splash of water if needed. It should be spoonable.

Assemble bowls: Add a scoop of rice or quinoa and a handful of greens if using. Top with BBQ chicken, a generous spoon of street corn, black beans, avocado, tomatoes, and onion. Finish with jalapeño, cilantro, and the BBQ-ranch drizzle. Serve with lime wedges.

Taste and tweak: Add extra BBQ sauce for sweetness, more lime for tang, or a sprinkle of cotija for salt. Make it yours.