1. 1. Prepare the Chicken: Start by patting the chicken cubes dry with paper towels. This helps them brown better. In a medium bowl, toss the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. Make sure each piece has a good dusting of seasoning.

2. 2. Sear the Chicken: Heat a large, heavy-bottomed skillet (cast iron or stainless steel works great) over medium-high heat. Once hot, add the seasoned chicken in a single layer. Don’t overcrowd the pan; cook in batches if necessary. Sear for 3-4 minutes per side, until golden brown and cooked through. The chicken should have a nice crust. Remove the cooked chicken from the skillet and set aside on a plate.

3. 3. Cook the Corn: Reduce the heat to medium. Add the fresh or frozen corn kernels to the same skillet. If using frozen corn, cook for 5-7 minutes, stirring occasionally, until heated through and slightly tender. If using fresh corn, cook for 3-5 minutes until it starts to soften and develop a slight char. You might see a few browned kernels, which adds great flavor.

4. 4. Deglaze and Combine: Pour the chicken broth into the skillet with the corn. Scrape up any browned bits from the bottom of the pan with a wooden spoon – these bits are packed with flavor! Let the broth simmer for 1-2 minutes until it slightly reduces.

5. 5. Return Chicken to Skillet: Add the cooked chicken back into the skillet with the corn and broth. Stir everything together gently, ensuring the chicken is coated in the flavorful liquid and corn. Cook for another 1-2 minutes, just long enough to heat the chicken through again.

6. 6. Finish and Serve: Remove the skillet from the heat. If desired, stir in the fresh lime juice for a bright finish and sprinkle with chopped fresh cilantro. Serve immediately directly from the pan or transfer to serving plates.