Mexican Street Corn Chicken Sheet Pan Dinner

1. Prep the chicken: Add chicken thighs to a bowl with mayo, chili powder, cumin, garlic powder, salt, and pepper. Toss until lightly coated.
2. Build the pan: Place chicken on a parchment-lined sheet pan.
3. Prep the peppers: Julienne the bell peppers. Char the poblano directly over a gas burner for a couple minutes until blistered and smoky, then julienne. Add all peppers to the pan, toss with olive oil, salt, and pepper.
4. First roast: Roast at 425°F for 15 minutes.
5. Prep the corn: Toss corn with melted butter, salt, and pepper.
6. Add the corn: Remove pan after 15 minutes, add the corn, and drizzle any extra butter over everything.
7. Finish roasting: Return to oven and roast until chicken is cooked through and everything is golden and charred, about 10–12 more minutes. Optional: broil 2–3 minutes for extra char.
8. Finish: Remove from oven. Squeeze one whole lime over the entire pan. Drizzle with crema. Crumble cotija by hand. Finish with fresh cilantro.