In a mixing bowl, whisk together olive oil, lime juice, chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder, and pepper until smooth and well combined.

Generously slather the chili lime rub evenly over the chicken pieces, ensuring every surface is well coated. Allow the chicken to rest at room temperature for 15-30 minutes.

While the chicken marinates, heat a large skillet over medium-high heat for about 2 minutes. Once hot, add a splash of olive oil to the pan.

Carefully place the marinated chicken into the skillet and cook undisturbed for 3-5 minutes until it develops a golden-brown exterior. Flip the chicken over, cover, and continue cooking for an additional 5-7 minutes.

Use a meat thermometer to ensure an internal temperature of 165°F for perfectly cooked chicken.

If you prefer grilling, preheat your grill to medium heat, about 375-400°F. Grill each chicken piece for 5-7 minutes per side until thoroughly cooked and having beautiful grill marks.

Once cooked, transfer the chicken from heat and let it rest for 5 minutes before slicing.

In a separate bowl, combine diced tomatoes, fresh corn, chopped red onion, red bell pepper, jalapeño, cilantro, minced garlic, lime juice, cumin, and salt. Mix well to blend the flavors.

Just before serving, gently fold in the diced avocados.

To serve, slice the chicken and plate the pieces generously topped with the creamy Avocado Corn Salsa. Garnish with extra lime wedges if desired.