1. In a bowl, combine chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.

2. Add chicken pieces and drizzle with olive oil, tossing until evenly coated with the seasoning mixture.

3. Heat a large skillet over medium-high heat and cook the chicken in a single layer for 5–7 minutes, turning occasionally, until golden brown and cooked through to 165°F.

4. Remove cooked chicken from the skillet and set aside.

5. In the same skillet, char the corn over medium-high heat for 3–5 minutes until lightly browned and slightly smoky.

6. In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, and chili powder.

7. Add charred corn, cotija cheese, cilantro, and jalapeño to the dressing and stir until well combined.

8. Taste and adjust seasoning with additional salt or lime juice if needed.

9. Divide cooked rice evenly among serving bowls.

10. Top rice with a generous portion of the seasoned chicken.

11. Spoon the street corn mixture alongside or over the chicken.

12. Add sliced avocado and red onion to each bowl.

13. Garnish with extra cotija cheese and fresh cilantro if desired.

14. Serve with lime wedges for squeezing over the top.

15. Enjoy immediately while warm.