In a large mixing bowl, toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Ensure every piece is evenly coated. Let it sit for at least 10 minutes.

Heat a large skillet over medium-high heat. Add the chicken in a single layer and sear for 5-7 minutes until golden brown and cooked through to an internal temperature of 165°F. Remove from pan and set aside.

In the same skillet, add the corn and cook over high heat for 4-5 minutes without stirring, allowing to develop dark, charred spots.

Whisk together the mayonnaise, Greek yogurt, lime juice, and a pinch of chili powder in a small bowl. Fold the creamy mixture into the warm corn, then stir in the Cotija cheese and half of the cilantro.

Divide the cooked rice into four bowls. Top with seasoned chicken and the creamy corn mixture, garnishing with diced red onion, remaining cilantro, and extra lime wedges. Add avocado or jalapeños if desired.