In a large skillet, heat olive oil over medium heat. Season chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.
In the same skillet, add the corn and cook for about 3-4 minutes until heated through and slightly charred.
In a small bowl, mix together mayonnaise, sour cream, lime juice, and smoked paprika (if using) until well combined.
To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, charred corn, avocado slices, and a drizzle of the creamy sauce.
Finish with crumbled cotija cheese and chopped cilantro for garnish.