In a medium bowl, combine the chicken pieces with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat evenly.

Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove from heat and set aside.

In the same skillet (or a clean one if desired), add 1 tbsp olive oil and the thawed corn. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the corn is slightly charred and heated through.

Remove the corn from heat. Transfer it to a medium bowl. Add mayonnaise, sour cream (or Greek yogurt), lime juice, crumbled cotija cheese, chopped cilantro, chili powder, and cayenne pepper (if using). Stir well to combine. Taste and season with salt and black pepper as needed.

Divide the warm cooked rice evenly among four serving bowls.

Arrange the cooked chicken next to the rice in each bowl.

Spoon a generous portion of the street corn mixture into each bowl.

Garnish each bowl with sliced or diced avocado, extra chopped cilantro, a sprinkle of cotija cheese, and a dash of chili powder. Serve immediately with lime wedges and hot sauce on the side, if desired.