Combine the cubed chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium bowl. Mix well.

Heat a skillet over medium-high heat and cook the chicken for 5-7 minutes per side until cooked through.

Make sure the internal temperature reaches 165°F (74°C). Remove from heat and set aside.

Choose a cooking method: grill, boil, or roast the corn. Grill for 10-15 minutes, boil for 5-7 minutes, or roast for 20-25 minutes.

Cut the kernels off the cob after cooking and mix with mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and chili powder.

Rinse the rice under cold water until clear, then combine with water, olive oil, and salt in a saucepan.

Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes. Let it sit covered for 5-10 minutes, then fluff with a fork.

Start with a base of cooked rice in a bowl.

Add seasoned chicken on top of the rice.

Spoon the street corn mixture over the chicken.

Add a scoop of black beans and top with diced avocado.

Drizzle with hot sauce if desired, and serve with lime wedges.