In a mixing bowl, whisk together lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper until well blended. Add the chicken thighs, ensuring they are thoroughly coated with the marinade. Cover the bowl and refrigerate for 15-30 minutes.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs, cooking for 8-10 minutes per side until golden brown and the internal temperature reaches 165°F. Once cooked, remove from heat and let the chicken rest for 5 minutes before slicing into strips.

While the chicken is resting, combine sweet corn kernels, diced red onion, sour cream, mayo, and Cotija cheese in a mixing bowl. Add chili powder, lime juice, salt, and pepper to taste. Mix until well blended.

In a microwave-safe bowl, place the prepared rice and cover with a damp paper towel. Microwave on high for 1-2 minutes until heated through.

Start with a scoop of warm rice in each serving bowl, layer on sliced chicken thighs, and top with the prepared street corn mix. Garnish with extra Cotija cheese, fresh cilantro leaves, and lime wedges.