Street Corn Chicken Burrito Bowl

Ingredients

• 1/2 cup crema Mexicana
• 3 tablespoons mayonnaise
• 1/2 teaspoon grated lime zest2 teaspoons fresh juice, plus wedges for serving
• 2 teaspoons fresh juice, plus wedges for serving
• 3 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 1 3/4 pounds boneless, skinless chicken thighs
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground chipotle chile powder, plus more for garnish
• 2 tablespoons vegetable oil, plus more for griddle
• 1 red onion, cut into 1/2-inch-thick slices
• 1 large poblano chile, stemmed, seeded, and cut into 1/2-inch-thick strips
• 2 ears fresh yellow corn (1 1/2 pounds total), shucked
• 4 cups cooked white long-grain rice
• 1/4 cup chopped fresh cilantro, plus leaves for garnish1 cup cherry tomatoes, halved
• 1 cup cherry tomatoes, halved
• 2 ounces crumbled Cotija cheese (about 1/2 cup)

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