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

Heat a skillet over medium-high heat. Cook the marinated chicken thighs for 8-10 minutes on each side until golden brown and reach an internal temperature of 165°F (75°C). Remove from skillet, let it rest, then slice into strips.

In a separate bowl, mix grilled corn kernels with finely chopped red onion, sour cream, mayonnaise, Cotija cheese, and a sprinkle of chili powder. Stir until combined, then season with additional salt, pepper, and lime juice.

While the chicken rests, reheat your cooked rice by adding it to a saucepan with a splash of water. Cover and warm over low heat for 5-7 minutes.

To assemble, divide rice among bowls, top with sliced chicken strips and a generous scoop of corn mixture. Garnish with additional Cotija cheese, fresh cilantro, and lime wedges. Serve warm.