In a large skillet, heat olive oil over medium heat. Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.

While the chicken is cooking, prepare the corn. If using fresh corn, grill or sauté it in a separate pan until slightly charred. If using frozen or canned corn, heat it in a small saucepan until warmed through.

In a bowl, mix together the mayonnaise, sour cream, lime juice, and a pinch of salt. This will be your creamy dressing.

To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, corn, a drizzle of the creamy dressing, crumbled cotija cheese, sliced avocado, and chopped cilantro.

Serve with lime wedges on the side for an extra burst of flavor.