Let’s build these delicious bowls component by component:

1. Prepare the Chicken:

• Dice the chicken breast into bite-sized pieces. Toss the diced chicken in a bowl with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
• Heat the olive oil in a skillet over medium heat. Add the seasoned chicken and cook, stirring occasionally, until browned on all sides and fully cooked through (internal temperature reaches 165°F/74°C), about 5-7 minutes. Set aside.

2. Cook and Season the Rice:

• Prepare the rice according to package instructions (boiling or using a rice cooker).
• Once cooked, fluff the rice with a fork. Stir in the fresh lime juice and chopped fresh cilantro until well combined. Keep warm.

3. Make the Street Corn Salad:

• In a medium bowl, combine the corn kernels, mayonnaise, crumbled cotija cheese, chili powder, lime juice, and a pinch of salt.
• Mix until all the corn is evenly coated and the ingredients are well combined. Taste and adjust salt if needed.

4. Assemble the Bowls:

• Divide the warm cilantro-lime rice among your serving bowls.
• Top the rice with portions of the cooked seasoned chicken.
• Add a generous scoop of the street corn mixture alongside or slightly overlapping the chicken.
• Add any optional toppings you desire, such as diced avocado, chopped tomatoes, sliced jalapeños, or an extra sprinkle of cotija cheese. Serve immediately.

A vibrant, flavorful bowl ready in simple steps!