In a large skillet, heat olive oil over medium heat. Season the chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.

In the same skillet, add the corn and sauté for about 3-4 minutes until heated through and slightly charred.

In a small bowl, mix together the mayonnaise, sour cream, lime juice, and half of the cotija cheese. Stir until well combined.

To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, sautéed corn, and a drizzle of the creamy sauce.

Garnish with the remaining cotija cheese, chopped cilantro, and avocado slices if using. Add hot sauce for extra flavor if desired.