Rinse 1 cup of brown rice under cold water, then combine with 2 cups of water and a pinch of salt in a medium pot. Bring to a boil, reduce to low, cover, and simmer for 35-40 minutes until tender.

Season 2 chicken breasts with salt and pepper. Grill for 6-7 minutes on each side until the internal temperature reaches 165°F.

In a skillet, heat 1 tablespoon of olive oil. Add 1 cup of frozen corn and cook for 5-7 minutes until heated through and slightly charred.

In a large bowl, combine cooked rice, diced chicken, and charred corn, mixing gently.

Drizzle lime crema over the mixture, tossing lightly to coat. To make crema, mix 1/2 cup sour cream with the juice of 1 lime and a pinch of salt.

Adjust seasoning with additional salt and pepper if necessary. Serve in bowls and garnish with cilantro, queso fresco, and lime wedges.