Combine olive oil, lime juice, chili powder, brown sugar, salt, ground cumin, smoked paprika, onion powder, garlic powder, and chipotle chili powder in a small bowl. Rub this mixture all over the chicken and marinate for at least 30 minutes.

Preheat your grill or stovetop skillet over medium-high heat for about 5 minutes.

Cook the marinated chicken undisturbed for 3-5 minutes until golden-brown. Flip, cover, reduce heat to medium-low, and cook for another 5-7 minutes until the internal temperature reaches 165°F.

Remove chicken from heat and let it rest for 5 minutes, covered loosely with foil.

In a bowl, combine cherry or Roma tomatoes, sweet corn, red onion, red bell pepper, and jalapeño. Squeeze lime juice over it and season with salt. Mix well and gently fold in diced avocado just before serving.

Slice the rested chicken, serve topped with Avocado Corn Salsa, and add lime wedges on the side.