Step 1: Marinate the Chicken

1. In a mixing bowl, combine the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
2. Add the diced chicken and toss to coat evenly.
3. Cover and marinate in the refrigerator for 15-30 minutes.

Step 2: Prepare the Street Corn Topping

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the corn kernels and cook for 3-5 minutes, or until slightly charred.
3. Remove from heat and let cool.
4. In a mixing bowl, combine the charred corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro.
5. Stir well and set aside.

Step 3: Cook the Chicken

1. Heat a large skillet over medium-high heat.
2. Add the marinated chicken and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C).
3. Remove from heat and let rest for 5 minutes.

Step 4: Prepare the Rice

1. In a large bowl, toss the cooked rice with melted butter, lime juice, and cilantro until well combined.
2. Adjust seasoning with salt, if needed.

Step 5: Assemble the Bowls

1. Divide the cilantro-lime rice among four bowls.
2. Top each with cooked chicken, street corn mixture, and optional toppings like avocado, jalapeños, and extra lime wedges.