1. Cook the Rice:

1. In a medium pot, bring chicken broth (or water) to a boil.
2. Stir in rice, butter, and salt. Cover and reduce heat to low.
3. Simmer for 15 minutes (or according to package instructions). Remove from heat and let sit for 5 minutes.

2. Cook the Chicken:

1. In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice.
2. Coat the chicken in the spice mixture.
3. Heat a grill pan or skillet over medium heat. Cook chicken for 6-7 minutes per side, until fully cooked (internal temp: 165°F).
4. Let rest for 5 minutes, then slice.

3. Make the Street Corn:

1. In a skillet, melt butter over medium heat. Add corn, chili powder, smoked paprika, and salt. Sauté for 3-4 minutes.
2. Remove from heat and mix with mayo, sour cream, cotija cheese, lime juice, cilantro, and hot sauce (if using).

4. Assemble the Bowls:

1. Divide the cooked rice into bowls.
2. Top with sliced chicken and street corn.
3. Add avocado, extra cotija cheese, chopped cilantro, and a lime wedge.
4. Serve immediately and enjoy!