Combine chili powder, smoked paprika, cumin, salt, and pepper in a small bowl, then rub the spice mix over the chicken pieces.

Heat olive oil in a large skillet over medium-high heat and cook the chicken for 4-5 minutes per side until golden brown and cooked through.

Transfer the chicken to a plate to rest.

Add corn kernels to the same skillet and cook for 4-6 minutes until charred, stirring occasionally.

Whisk together Greek yogurt, mayonnaise, garlic, and lime juice in a small bowl to make the crema.

Mix the charred corn with half of the cotija cheese, half of the cilantro, and the red onion in a medium bowl.

Slice the rested chicken into bite-sized strips.

Divide rice into four bowls, then top with the spiced chicken and corn mixture.

Drizzle with crema, sprinkle with remaining cheese and cilantro, and garnish with avocado slices and lime wedges.