Directions:
Marinate and Cook the Chicken:
In a small bowl, combine the olive oil, chili powder, garlic powder, smoked paprika, salt, and pepper. Rub the mixture onto both sides of the chicken slices.
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, or until fully cooked and charred in spots. Set aside to rest, then slice into strips.
Prepare the Corn Mixture:
In the same skillet, melt the butter over medium heat. Add the corn kernels, smoked paprika, and chili powder, and cook for 3-4 minutes until the corn is lightly browned.
In a mixing bowl, combine the cooked corn, cotija cheese, mayonnaise, sour cream, lime juice, and chopped cilantro. Mix until well combined.
Assemble the Rice Bowls:
Divide the cooked rice among serving bowls. Top with slices of grilled chicken, the street corn mixture, diced tomatoes, and avocado slices.
Garnish and Serve:
Garnish with additional cilantro and serve with lime wedges for extra zing. Enjoy this bold, satisfying rice bowl for lunch or dinner!
