Step 1: Cook the rice according to package directions using chicken broth or water. Once cooked, fluff with a fork and set aside.
Step 2: While rice cooks, prepare the chicken. Pat chicken pieces dry and toss them in a bowl with 1 tbsp olive oil, 1 tsp chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Step 3: Heat a large skillet (preferably cast iron) over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through (internal temperature of 165°F/74°C), about 5-7 minutes. Remove chicken from skillet and set aside.
Step 4: In the same skillet, add 2 tbsp olive oil and heat over medium-high. Add corn kernels in a single layer. Cook, without stirring for the first 2-3 minutes, then stir occasionally until the corn is lightly charred and tender, about 5-8 minutes. Remove from heat.
Step 5: In a medium bowl, combine mayonnaise, sour cream or crema, lime juice, 1/4 cup Cotija cheese, 2 tbsp cilantro, minced jalapeño (if using), 1/2 tsp chili powder, and cayenne (if using). Stir until well combined.
Step 6: Add the charred corn to the dressing mixture and stir gently to coat all the kernels.
Step 7: To assemble the bowls, divide the cooked rice among 4 serving bowls. Top each with a portion of the cooked chicken, a generous scoop of the zesty street corn salad, diced avocado, and a sprinkle of fresh cilantro and extra Cotija cheese. Serve immediately with lime wedges.