In a medium bowl, combine fresh lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper to create a marinade. Add chicken thighs and coat thoroughly, refrigerate for 15-30 minutes.

Heat a skillet over medium-high heat, add marinated chicken thighs, sear for 8-10 minutes on each side until golden brown and cooked through. Let rest before slicing into strips.

In a large mixing bowl, combine sweet corn kernels, diced red onion, half of the sour cream, mayonnaise, Cotija cheese, and chili powder. Mix well and season with additional salt, pepper, and lime juice to taste.

If using leftover rice, reheat in a microwave-safe bowl with a splash of water for about 1-2 minutes until fluffy or on the stovetop until warmed through.

Start by placing cooked rice in each bowl. Layer with sliced chicken and top with the street corn mixture. Add extra Cotija cheese and fresh cilantro, serve with lime wedges.