Heat olive oil in a skillet over medium heat. Add the diced chicken and season with chili powder, smoked paprika, garlic powder, salt, and black pepper. Cook until the chicken becomes golden and fully cooked.

In the same skillet, cook the corn kernels for several minutes until slightly charred and fragrant, enhancing their natural sweetness.

In a small bowl, mix sour cream or Greek yogurt with lime juice and chopped cilantro to create a creamy cilantro sauce.

Divide the cooked rice into serving bowls. Top with seasoned chicken, charred corn, diced avocado, and drizzle generously with the cilantro sauce. Garnish with fresh cilantro and serve with lime wedges.