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rachelthechef7
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Heat a skillet to medium-high heat. Rub chicken breasts with oil & seasoning until fully coated, then drizzle enough oil in the pan to coat the bottom. Add the chicken breasts and ears of corn searing each side of chicken for 3-4 minutes, or until internal temperature is 165 degrees. Do the same with the corn.
Meanwhile, heat the rice according to package and set aside. Chop all vegetables and remaining ingredients for corn salad and bowl assembly.
When chicken is fully cooked, set aside to rest and make the corn salad. To a bowl add mayonnaise, lime juice and seasonings. Mix until combined, then add corn kernels, onion, cilantro, jalapeno and cotija cheese. Toss until combined.
Assemble the bowls with rice, lettuce, corn salad, sliced chicken, avocado and jalapeno slices.