Rinse rice under cold water. Combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to boil, reduce to low, cover, and simmer for 15-20 minutes until tender. Fluff and keep covered.

Season both sides of chicken breasts with salt, pepper, and chili powder. Let it sit for about 5 minutes.

Heat a large skillet over medium heat and add olive oil. Place seasoned chicken in skillet and cook for 5-7 minutes per side until cooked through.

In the last few minutes of cooking, add corn to the skillet and sauté until slightly charred, about 3-5 minutes.

Remove chicken and let rest. Chop into bite-sized pieces once rested.

Combine rice, sautéed corn, chopped chicken, cilantro, and lime juice in a large serving bowl.

Serve the mixture in bowls, topping with avocado slices and cotija or feta cheese. Offer lime wedges and extra cilantro on the side.