1. Cook the Rice

1. Rinse the rice under cold water until the water runs clear.
2. In a saucepan, bring 2 cups of water (or chicken broth) to a boil.
3. Stir in the rice and salt, then reduce the heat to low. Cover and simmer for about 15 minutes (or until the liquid is absorbed).
4. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

2. Prepare the Chicken

1. In a bowl, mix the chili powder, paprika, garlic powder, onion powder, cumin, salt, and black pepper.
2. Toss the chicken pieces with the spice mix until well-coated.
3. Heat olive oil in a large skillet over medium heat.
4. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat and set aside.

3. Make the Street Corn Mixture

1. In a bowl, combine the corn, mayonnaise, cotija cheese, lime juice, chili powder, and chopped cilantro.
2. Stir everything together until well mixed. Set aside.

4. Assemble the Bowls

1. Divide the cooked rice among serving bowls.
2. Add the cooked chicken on top of the rice.
3. Spoon the creamy street corn mixture over the chicken.
4. Garnish with sliced avocado, extra cotija cheese, and more fresh cilantro.
5. Serve with lime wedges on the side for an extra burst of freshness.