In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and lime juice. Let sit for 10-15 minutes while you prep other components.

Combine rice, water or broth, and salt in a pot. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff and stir in cilantro and lime juice.

Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if needed). Sauté for 6-8 minutes until golden brown and cooked through to 165°F. Remove chicken and set aside.

In the same skillet, add the corn kernels. Cook for 3-5 minutes without stirring much at first to develop char marks.

In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, and chili powder or Tajín. Stir this dressing into the charred corn along with the crumbled cotija cheese.

Build bowls by starting with cilantro-lime rice as the base. Top with seasoned chicken and creamy street corn mixture.

Add sliced avocado, extra cilantro, pickled red onions if using, and a lime wedge. Serve immediately.