Start the rice. Cook rice according to package directions so it’s ready when the bowls are assembled.

Dry and season the chicken. Pat the chicken pieces dry. Toss with 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp paprika, salt, and pepper.

Heat the skillet. Warm 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.

Sear the chicken. Add the chicken in a single layer. Cook undisturbed until the bottoms are golden, about 3–4 minutes. Flip and cook until the internal temperature reaches 165°F, about 2–4 more minutes depending on piece size. Remove chicken to a plate and tent with foil.

Char the corn. Add the remaining 1 tbsp olive oil to the same skillet. Add the corn in a single layer. Let it cook without stirring until the bottom kernels brown and char, about 3–4 minutes. Stir and let more kernels char for another 2–3 minutes.

Make the street corn mix. Remove the skillet from heat. Stir the charred corn with 2 tbsp mayonnaise, 1/4 cup cotija, 1 tbsp lime juice, 1/2 tsp chili powder, and 1/4 cup chopped cilantro. Taste and adjust salt or lime.

Warm the beans. Gently heat the rinsed black beans in a small pot or microwave until warmed through. Season with a pinch of salt if desired.

Assemble the bowls. Divide rice between bowls. Add black beans, then chicken, then a generous scoop of the street-corn mixture. Top with sliced avocado and extra cotija and lime wedges if you like.