Bring 2 cups of water to a boil in a medium saucepan. Add 1 cup of rice and a pinch of salt. Reduce heat to low and cover. Simmer for 15-18 minutes until tender. Fluff with a fork.

Combine 1 teaspoon of chili powder with paprika, garlic powder, cumin, salt, and pepper. Coat 1 pound of chicken breasts with olive oil and the seasoning mix. Marinate for 5-10 minutes.

Preheat your grill to medium-high heat. Grill marinated chicken for 6-7 minutes on each side until cooked through and 165°F (74°C). Let rest and slice.

On the same grill, place 2-3 ears of husked corn. Grill for 8-10 minutes, turning until charred. Cut kernels off the cob.

In a bowl, combine 1/4 cup mayonnaise, 1/4 cup sour cream, juice of 1 lime, 1 teaspoon chili powder, and 1/2 cup cotija cheese. Fold in corn kernels.

Assemble bowls with rice, top with street corn mix and sliced chicken.

Garnish with cilantro, lime slices, avocado, and pickled jalapeños before serving.