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Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
Heat olive oil in a skillet over medium heat. Cook the chicken until browned and fully cooked, about 5-7 minutes. Set aside.
Prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
In a bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined.
Divide the rice among serving bowls. Top with the cooked chicken and a generous scoop of the street corn mixture.
Add any optional toppings, such as diced avocado or sliced jalapeños, for extra flavor and color.