In a bowl, combine lime juice, avocado oil, chili powder, ground cumin, garlic powder, kosher salt, and black pepper. Mix well to create a marinade. Add chicken thighs and coat well. Cover and refrigerate for 15-30 minutes.

Cook jasmine rice according to package instructions, usually 15-20 minutes. Fluff with a fork and set aside.

In a hot skillet over medium-high heat, add sweet corn. Char for 2-3 minutes on each side until golden brown. Remove from heat and let cool.

In a skillet, cook marinated chicken thighs for about 8-10 minutes on each side until internal temperature reaches 165°F. Let rest before slicing.

Mix charred corn, diced red onion, half of sour cream, mayonnaise, and crumbled cotija cheese. Season with salt and pepper to taste.

Layer jasmine rice in a bowl, top with sliced chicken and street corn mixture. Garnish with remaining sour cream, cotija cheese, cilantro, and lime wedges.