Begin by rinsing the long-grain rice under cold running water until the water runs clear, removing excess starch. In a medium saucepan, combine the rinsed rice with broth and half of the kosher salt. Bring to a boil, cover, and reduce to low, simmering for 20-25 minutes.

While the rice cooks, mix the Mexican crema, mayonnaise, remaining kosher salt, chipotle powder, and Tajin in a bowl until smooth. Taste and adjust the seasoning.

In a skillet over medium-high heat, add oil and heat until shimmering. Toss in corn and toast for 5-8 minutes until golden brown. Add minced garlic in the last minute.

Transfer the roasted corn to a bowl and mix it with the elote cream until well-coated.

Add the cooked rice to the corn and elote cream mixture, folding gently to combine the flavors.

Serve the mixture in bowls topped with Cotija cheese, cilantro, lime wedges, and sliced green onions.