Creamy Street Corn Chicken & Rice Skillet

Name: Creamy Street Corn Chicken & Rice Skillet
Ingredients: 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces; 1 tablespoon olive oil or avocado oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon chilli powder; ½ teaspoon smoked paprika; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon butter; 1 small onion, diced; 1 poblano pepper, diced; 3 cloves garlic, minced; • 1 cup uncooked long grain white rice; • 2 cups chicken broth; • 2 cups corn; (fresh, frozen, or fire-roasted frozen corn all work); • 4 ounces cream cheese; OR; • 1 cup cottage cheese blended smooth; • Juice of 1 lime; • ½ cup shredded cheddar or Monterey Jack; • ¼ cup cotija cheese (optional but SO good); cilantro; sliced jalapeños; crushed tortilla chips; avocado; hot honey drizzle; extra lime wedges

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A one-pan summer supper for the nights you're tired, hungry, and still somehow craving something cozy.

This is the kind of meal you throw together while the kids are running in wet from the sprinkler and somebody's asking where the ketchup is before dinner's even done. It's creamy, smoky, a little tangy from the lime, loaded with sweet corn, and comes together in one skillet with almost no fuss.