Preheat oven to 400F. Line a rimmed baking pan with parchment paper.
In a small bowl, combine the chili powder, smoked paprika, salt and black pepper. Mix well. Set aside.
In a large pot over medium high heat, add the olive oil.
Add the chopped onion to sauté for 4-5 minutes.
Add the drained corn kernels, cream cheese, sour cream, and 1 tablespoon of the seasoning mixture. Mix until creamy and well combined.
Stir in the shredded chicken, chopped scallions, and lime juice.
Slice the dinner rolls in half lengthwise. Place the bottom half on the prepared pan.
Spread the chicken street corn mixture over the bottom half.
Layer with the freshly chopped cilantro and shredded cheese. Add the top half of the rolls.
Add 1 tablespoon of the seasonings mixture to the melted butter, then brush onto the rolls.
Cover the rolls with foil to bake 10 minutes, then remove the foil to bake uncovered for 8-10 minutes. Keep a close eye on the 8-minute mark to make sure the tops don’t burn.
(Optional: Mix ½ cup sour cream and remaining seasoning mix together. Add water to thin out mixture and drizzle over the rolls.)
Enjoy warm with Klarbrunn Peach Mango Sparkling Water for a complementary refreshment!
