Step 1: Prepare the Chicken: In a medium bowl, toss sliced chicken breasts with 1 tablespoon of olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper until well coated.
Step 2: Grill the Chicken: Heat a grill or grill pan over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until cooked through and slightly charred. Remove from heat and set aside.
Step 3: Make the Street Corn Mixture: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until slightly softened and lightly charred.
Step 4: Finish the Corn: Remove the skillet from heat. Stir in the mayonnaise, fresh lime juice, and chopped cilantro. If using, add the crumbled cotija cheese now or reserve for topping.
Step 5: Assemble the Bowls: Divide the cooked rice among four serving bowls. Top each with a portion of the grilled chicken and a generous scoop of the street corn mixture.
Step 6: Garnish and Serve: Garnish each bowl with thinly sliced green onions and an extra squeeze of fresh lime juice. Serve immediately.