In a small bowl, combine chili powder, smoked paprika, garlic powder, cumin, and salt. Coat the chicken thighs with the spice mixture and let sit for 5 minutes.

Heat a skillet over medium-high heat with olive oil. Cook the chicken for 6-7 minutes on each side until charred and cooked through. Rest before slicing.

In the same skillet, add the corn kernels and cook undisturbed for 2-3 minutes until charred, then stir and cook for another minute.

In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and smoked paprika. Fold in charred corn and half of the cotija cheese.

Assemble bowls with warm rice, sliced chicken, and creamy corn mixture on top. Garnish with avocado, cotija cheese, cilantro, and lime wedges.