In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, black pepper, and lime juice. Add chicken, stir to coat, and let marinate for at least 10 minutes.

Heat a skillet or grill pan over medium-high heat. Add oil and cook chicken for 5–6 minutes per side until browned and fully cooked (165°F). Transfer to a plate and cover to keep warm.

For fresh corn, grill whole ears over medium heat, turning every few minutes until lightly charred. Cut kernels off once cooled. For canned corn, drain and sauté in a skillet with oil over medium-high heat until lightly browned. For frozen corn, thaw, pat dry, and sauté in a skillet until golden.

In a small bowl, mix sour cream, mayonnaise, lime juice, chili powder, and salt. Stir until smooth.

Cook rice according to package instructions. Fluff with a fork and add a squeeze of lime juice if desired.

Add rice to a bowl. Top with grilled corn and chicken. Drizzle with street corn sauce. Sprinkle with cotija cheese, cilantro, and jalapeños. Serve with lime wedges and optional avocado slices.