Begin by cooking the rice according to the package instructions, typically taking 15-20 minutes. Use either a rice cooker or a pot on the stove, bringing water to a boil before adding rice. Once cooked, fluff the rice with a fork and cover to keep warm while you prepare the rest of the dish.

Season the chicken breasts generously with salt, pepper, chili powder, and cumin. Heat a tablespoon of olive oil in a skillet over medium-high heat, then place the chicken in the skillet. Cook for 6-8 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.

In the same skillet, add the remaining olive oil if needed, and toss in the corn and chopped red onion. Sauté for 4-5 minutes until the corn is slightly charred and golden. Add minced garlic and continue cooking for another 1-2 minutes until fragrant.

In a mixing bowl, combine the cooked rice with the sautéed corn mixture. Drizzle the lime juice over the top and toss everything together gently until well combined.

To serve, distribute the rice and corn mixture evenly into serving bowls. Top each bowl with the sliced chicken, diced avocado, and a sprinkle of cotija cheese. Garnish with chopped cilantro.

Enjoy your Street Corn Chicken Rice Bowl while it’s warm. Serve with extra lime wedges for an additional zesty kick.