Combine the rinsed rice, water, and salt in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.

Pat the chicken dry with paper towels: Rub it evenly with the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.

Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 5 to 7 minutes per side, depending on thickness, until the thickest portion reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.

Heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the corn in a single layer and cook for 6 to 8 minutes, stirring occasionally, until lightly charred in spots. Remove from the heat and allow it to cool slightly.

In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, and garlic powder. Fold in the charred corn, cotija cheese, and chopped cilantro until evenly coated.

Divide the cooked rice among four serving bowls: Arrange the sliced chicken over the rice, then spoon the street corn mixture alongside it.

Top each bowl with sliced avocado: Garnish with additional cilantro and serve with lime wedges and hot sauce, if desired.