In a bowl, combine olive oil, chili powder, smoked paprika, garlic powder, lime zest from half the lime, salt, and pepper. Toss in the chicken to coat it well.

Heat a skillet over medium-high heat and cook the chicken for about 6–7 minutes on each side until golden and reaches 165°F internally. Remove and slice.

In the same skillet, add the corn kernels and cook until lightly charred, about 4 minutes. Stir in the mayonnaise, a squeeze of the remaining lime juice, and a pinch of chili powder.

Warm the black beans in a small pan or microwave until heated through.

To assemble, divide the rice among bowls, then top with black beans, sliced chicken, and the street corn mixture.

Sprinkle on cotija cheese and chopped cilantro, and serve with lime wedges.