Step 1: Marinate the Chicken
- In a mixing bowl, combine the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Add the diced chicken and toss to coat evenly.
- Cover and marinate in the refrigerator for 15-30 minutes.
Step 2: Prepare the Street Corn Topping
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the corn kernels and cook for 3-5 minutes, or until slightly charred.
- Remove from heat and let cool.
- In a mixing bowl, combine the charred corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro.
- Stir well and set aside.
Step 3: Cook the Chicken
- Heat a large skillet over medium-high heat.
- 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).
- Remove from heat and let rest for 5 minutes.
Step 4: Prepare the Rice
- In a large bowl, toss the cooked rice with melted butter, lime juice, and cilantro until well combined.
- Adjust seasoning with salt, if needed.
Step 5: Assemble the Bowls
- Divide the cilantro-lime rice among four bowls.
- Top each with cooked chicken, street corn mixture, and optional toppings like avocado, jalapeños, and extra lime wedges.