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In a large zip-top plastic bag or bowl, combine jalapeño, garlic, cilantro, lime juice, honey, salt, and ⅓ c. oil. Add chicken and toss to coat. Seal bag or cover bowl and marinate at least 20 minutes at room temperature or refrigerate up to 4 hours.
Remove chicken from marinade; discard excess marinade. Pat chicken dry with paper towels.
In a large heavy skillet over medium-high heat, heat remaining 2 Tbsp. oil. Working in batches if necessary, cook chicken, turning occasionally and reducing heat to medium if browning too fast, until cooked through and lightly charred on both sides, 4 to 6 minutes per side. Transfer chicken to a cutting board and slice into bite-sized pieces.
In a medium saucepan, season 1 ¾ c. water with salt and bring to a boil. Add rice, cover, and reduce heat to low. Simmer until rice is tender and water is absorbed, about 12 minutes. Remove from heat.
Add corn, cover, and let steam 10 minutes. Fluff rice and corn with a fork and stir in cilantro, lime juice, and oil.
In a small bowl, whisk mayonnaise, adobo sauce to taste, and lime juice; season with salt.
Divide rice among bowls. Top with chicken, jalapeños, avocado, and cojita. Drizzle with chipotle mayo and top with cilantro. Serve with lime wedges alongside.