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Cut the chicken breast into bite-sized cubes, then add it to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and marinate for 15 to 30 minutes.
Heat a large pan on medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F.
Drain the canned corn really well and pat it dry with paper towel. In the same pan or a clean hot pan, add the corn in a single layer and let it sit untouched for 2 to 3 minutes, then stir and cook another 2 to 3 minutes until charred in spots.
In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth.
In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese.
Pour in the sauce and mix everything until coated.
Divide the chicken and street corn salad mixture into 4 servings. Store chilled and eat within 3 to 4 days.