1. 1. Prepare the Chicken: Pat chicken dry. In a small bowl, mix chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Rub mixture evenly over chicken.

2. 2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken, cook 5-7 minutes per side until golden and internal temperature reaches 165°F. Remove chicken, rest 5 minutes, then slice or dice.

3. 3. Cook the Rice: Cook rice according to package directions (e.g., combine 1.5 cups rice with 3 cups water, bring to boil, reduce heat, cover, simmer 15-18 minutes, fluff).

4. 4. Char the Corn: In the same skillet, add frozen corn (no need to thaw). Cook over medium-high heat, stirring occasionally, 5-7 minutes until charred.

5. 5. Assemble Street Corn Salad: Transfer charred corn to a bowl. Add red onion, jalapeño (if using), and cilantro. In a small bowl, whisk mayonnaise, sour cream/yogurt, and lime juice. Pour over corn mixture, stir. Fold in Cotija cheese. Adjust seasoning.

6. 6. Build Bowls: Divide rice among bowls. Top with chicken and street corn salad.

7. 7. Garnish and Serve: Add avocado, extra cilantro, and lime wedges. Serve immediately.