Cook Jasmine or Basmati rice according to package instructions. In a pot, bring water to a boil, then add rinsed rice and a pinch of salt. Lower heat and simmer for about 15-20 minutes until rice is tender and water is absorbed. Fluff the rice with a fork and set aside.

While rice is cooking, rub the chicken breast with olive oil, salt, pepper, and chili powder. Set aside to let the spices meld.

Heat a large skillet over medium heat and add a splash of olive oil. Place the seasoned chicken in the skillet and cook for about 5-7 minutes on each side until browned and cooked through.

When the chicken is nearly finished, add corn to the skillet and stir it occasionally for about 3-5 minutes until fragrant.

Transfer the chicken to a cutting board and let it rest for a few minutes before chopping into bite-sized pieces.

In a large mixing bowl, combine rice, sautéed corn, and chopped chicken. Add cilantro and lime juice, and gently toss until well combined.

Divide the mixture into bowls and top with avocado slices and crumbled Cotija or feta cheese. Serve immediately.