Begin by cutting the boneless skinless chicken breasts into bite-sized cubes. In a mixing bowl, combine the chicken pieces with olive oil, chili powder, cumin, salt, and pepper. Ensure each cube is evenly coated with the spice mixture, giving them a vibrant flavor. Set aside to marinate briefly while you prepare the corn.

Heat a skillet over medium-high heat and add a splash of olive oil. Once hot, add the marinated chicken cubes to the pan in a single layer. Sauté for about 5-7 minutes per side until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

While the chicken cooks, char the corn by grilling it for about 10-12 minutes until charred and tender. Let it cool slightly before cutting the kernels off the cob.

In a medium bowl, combine the freshly cut corn kernels with mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, lime juice, and a sprinkle of chili powder. Mix well until everything is coated and creamy.

Rinse the long-grain white rice under cold water until the water runs clear. Combine it with water, a drizzle of olive oil, and a pinch of salt in a pot. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 18-20 minutes until the liquid is absorbed and the rice is fluffy.

To assemble, place a scoop of the cooked rice at the bottom of a bowl. Top with sautéed chicken, the creamy street corn mixture, a handful of black beans, and slices of avocado. Optionally, drizzle with hot sauce and serve with lime wedges.