In a spacious mixing bowl, combine the lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs, ensuring they are evenly coated in the marinade. Cover and let the chicken marinate for 15 to 30 minutes at room temperature.

Preheat a non-stick skillet over medium-high heat and add a drizzle of avocado oil. Carefully place the marinated chicken thighs in the skillet. Cook for 8 to 10 minutes on each side until they are golden brown and have reached an internal temperature of 165°F. Remove and let rest before slicing.

In a separate bowl, combine sweet corn kernels, diced red onion, sour cream, mayonnaise, and crumbled Cotija cheese. Sprinkle in additional chili powder, salt, and pepper to taste. Add lime juice and mix well.

In a small saucepan, add your cooked rice with a splash of water and heat over medium-low for about 5 minutes, stirring occasionally until heated through and fluffy.

Divide the warmed rice among serving bowls. Top each bowl with sliced chicken and the street corn mixture. Garnish with additional Cotija cheese, fresh cilantro, and lime wedges.