1. In a medium bowl, combine the cubed chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.

2. Heat a large skillet or cast-iron pan over medium-high heat. Add the chicken in a single layer, cooking in batches if needed.

3. Cook the chicken for 5 to 7 minutes per side until golden brown and fully cooked, reaching an internal temperature of 165°F. Remove and set aside.

4. Cook the corn by grilling, boiling, or roasting until tender. Let it cool slightly, then cut the kernels off the cob.

5. In a large bowl, mix the corn kernels with melted butter, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and chili powder until creamy and well combined.

6. Rinse the rice under cold water until the water runs clear.

7. In a saucepan, combine rice, water, olive oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 to 20 minutes until tender.

8. Remove rice from heat, let sit covered for 5 to 10 minutes, then fluff with a fork.

9. To assemble, add a base of rice to each bowl.

10. Top with cooked chicken, a generous scoop of street corn mixture, black beans, and diced avocado.

11. Drizzle with hot sauce if desired and serve with lime wedges.