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Season the chicken breasts with a mixture of chili powder, cumin, garlic powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat and add the seasoned chicken breasts.
Cook for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C).
Remove the chicken from the skillet and let it rest for 5 minutes before slicing into bite-sized pieces.
If using fresh corn, grill or sauté it until charred and tender. For frozen corn, thaw and sauté until heated through.
In a mixing bowl, combine the cooked corn with mayonnaise, lime juice, and half of the crumbled cotija cheese. Stir until well coated.
Start with a base of cooked rice in each serving bowl.
Add sliced chicken on top of the rice.
Spoon the creamy corn mixture over the chicken.
Top with diced red onion and optional jalapeños.
Add slices of avocado and sprinkle with remaining cotija cheese.
Garnish with fresh cilantro and a squeeze of lime juice.