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Cut chicken into bite-sized pieces and toss with the cajun seasoning.
Heat the olive oil in a large skillet over medium-high heat. Add chicken and cook 6 to 8 minutes, stirring occasionally, until lightly browned and cooked through.
While the chicken is cooking, in a medium bowl, stir together Greek yogurt, mayonnaise, lime juice, lime zest, cumin, and a pinch of salt until smooth.
Add corn, cotija, cilantro, jalapeño, and red onion and mix well.
Divide the hot rice between four bowls. Top with Cajun chicken and a generous scoop of street corn.
Add additional toppings as desired.