Toss bite-sized chicken pieces with 1 tablespoon olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper in a medium bowl until well coated.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, for 6-8 minutes until fully cooked and golden brown. Remove and set aside.

In the same skillet, cook corn over medium-high heat, stirring occasionally, for 5-7 minutes until slightly charred.

While corn chars, whisk mayonnaise, sour cream (or crema), lime juice, salt, and pepper in a small bowl to make the dressing.

Remove skillet from heat once corn is charred. Add corn to a medium bowl, then stir in half of the Cotija cheese, red onion, cilantro, and the street corn dressing. Mix thoroughly.

Divide cooked rice or quinoa among 2-4 serving bowls. Top each with a generous serving of cooked chicken.

Spoon a hearty portion of the prepared street corn mixture onto each bowl.

Garnish with remaining Cotija cheese, red onion, and fresh cilantro. Add optional toppings like avocado slices or hot sauce, and serve immediately with extra lime wedges.