Start cooking your rice according to package directions while preparing other components.

Pat the chicken pieces completely dry with paper towels.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.

Toss the dried chicken pieces with chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated.

Add the seasoned chicken to the hot skillet in a single layer without overcrowding. Cook without moving for 3-4 minutes to develop a golden-brown crust, then flip and cook another 3-4 minutes until the internal temperature reaches 165°F. Transfer to a plate and set aside.

Add the remaining tablespoon of olive oil to the same skillet and add the corn kernels. Spread into an even layer and let sit undisturbed for 2-3 minutes to char on one side, then stir and cook another 1-2 minutes until about 20-30% of kernels show dark golden char marks.

Remove the skillet from heat and immediately stir in the mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. The residual heat will help everything meld together. Taste and adjust salt as needed.

Divide the cooked rice among four serving bowls. Top each with black beans, cooked chicken pieces, and a generous scoop of the street corn mixture.

Finish with sliced avocado and any additional toppings like extra cotija cheese, lime wedges, hot sauce, or pickled jalapeños. Serve immediately.