Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.

Heat olive oil in a skillet over medium heat. Cook the chicken until browned and fully cooked, about 5-7 minutes. Set aside.

Prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.

In a bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined.

Divide the rice among serving bowls. Top with the cooked chicken and a generous scoop of the street corn mixture. Add any optional toppings, such as diced avocado or sliced jalapeños, for extra flavor and color.

Serve the Street Corn Chicken Rice Bowl warm, garnished with a sprinkle of fresh cilantro and a lime wedge for squeezing over the top.