Begin by cubing the chicken breasts into bite-sized pieces. In a large mixing bowl, toss the chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Set aside to marinate for about 10 minutes.

Heat a large skillet over medium-high heat, adding a splash of olive oil. Once hot, add the marinated chicken in a single layer and sauté for about 6-8 minutes until golden brown and has an internal temperature of 165°F (74°C). Remove from heat and cover to keep warm.

While the chicken cooks, prepare the corn. If using fresh corn, grill or boil it for about 5-7 minutes until tender. If using frozen corn, cook according to package instructions until heated through. Set aside to cool slightly.

In a mixing bowl, combine the cooked corn with mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and a pinch of salt and pepper. Stir well.

Rinse the long-grain white rice under cold water to remove excess starch. In a medium saucepan, combine the rice with water and a pinch of salt, then bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes.

In each serving bowl, layer a base of cooked rice, followed by a scoop of sautéed chicken, street corn mix, and black beans. Top with diced avocado.

Drizzle with your favorite hot sauce for an extra kick, and garnish with fresh lime wedges on the side.