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In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs with the marinade and let them rest in the fridge for 15-30 minutes.
Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side, or until fully cooked and golden. Remove from the skillet, let rest for a few minutes, then slice into strips.
In a mixing bowl, combine the grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste.
Reheat the cooked rice with a splash of water until warm and fluffy.
Divide the warm rice into serving bowls. Top with sliced chicken, a generous portion of the street corn topping, extra Cotija cheese, and fresh cilantro. Garnish with lime wedges.
Serve warm with an optional squeeze of lime juice.