Begin by cutting your high-quality chicken into bite-sized pieces. In a large mixing bowl, toss the chicken with smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated. Let the seasoned chicken sit for about 5 minutes.

Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the seasoned chicken pieces and sear them for 6-8 minutes until golden-brown and cooked through.

In a medium bowl, combine the corn kernels with mayonnaise, sour cream, and lime juice. Add chili powder, garlic powder, and half of the cotija cheese, stirring until everything is well combined.

Cook your choice of rice according to package instructions. Once cooked, fluff the rice and mix in lime zest and juice along with a pinch of salt.

In serving bowls, create a base with the lime-seasoned rice, followed by the sautéed chicken pieces. Top generously with the creamy street corn mixture and add slices of avocado, extra cotija, and fresh cilantro.