In a small bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour over chicken breasts in a resealable bag or dish, and marinate in the fridge for at least 30 minutes, up to 4 hours.

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing it into thin strips.

If using fresh corn, grill the cobs until slightly charred, then cut off the kernels. Alternatively, heat canned or frozen corn in a skillet until warmed and charred. In a bowl, mix the charred corn with mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cotija cheese, and cilantro.

In a large bowl, combine the cooked rice, lime juice, and chopped cilantro, mixing until evenly flavored.

Divide the cilantro-lime rice among serving bowls. Top each with sliced chicken, a generous scoop of street corn, and any additional toppings like avocado, cherry tomatoes, jalapeños, and extra cotija cheese. Serve with lime wedges for extra zest.