Slice the boneless chicken breast across the grain on a clean surface. Cut them into irregular 1-inch cubes so they cook fast and evenly. Sprinkle the chili powder, kosher salt, and black pepper directly over the pile. Toss the pieces thoroughly with your hands to distribute the spices. You'll see the pale-pink meat turn a deep reddish-orange color from the chili coat. (I used to skip cubing and cook the breasts whole, it took twice as long and dried out the center. Cubing fixes that.) Miss this window and the meat won't absorb the spices during cooking. Seasoning raw meat ensures flavor builds from the very first sear.

Place a 10-inch round cast-iron skillet over medium-high heat until the pan is hot but not smoking. Pour in one tablespoon of olive oil and let it shimmer. Add the seasoned meat cubes in a single layer with natural spacing between pieces. Sear for exactly 3 minutes without moving them so a dark crust forms. Flip the pieces and cook for another 3 to 4 minutes until the internal temperature hits 165°F. You'll hear a loud sizzle and smell the toasted chili powder as the surface browns. If you crowd the pan the meat will steam instead of browning. High heat locks in the natural moisture quickly.

Wipe the skillet quickly then return it to medium-high heat with the remaining oil. Add the sweet corn kernels and diced red onion into the hot pan. Cook for 5 to 6 minutes while stirring occasionally with a wooden spoon. The bright yellow corn will begin to blister and pop as dark brown spots appear on the kernels. You'll smell the sweet sugar caramelizing alongside the sharp onion aroma. If you pull them too early you lose that smoky campfire flavor. Blister the corn at high heat, the dry heat concentrates the natural sugars instantly.

Scoop a generous portion of cooked jasmine rice into the base of a clean white bowl. Arrange the charred chicken cubes neatly over one side of the rice bed. Pile the warm blistered corn salad right next to the poultry. Drizzle the creamy garlic mayonnaise unevenly across both components in a zigzag motion. Scatter the fresh green cilantro leaves over the top for a bright finish. The white sauce will melt slightly against the hot ingredients creating a glossy look. Assemble while everything is hot, the steam from the rice softens the fresh herbs naturally.