1. In a medium bowl, toss the chicken thighs with olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.

2. Heat a large skillet or grill pan over medium-high heat and cook the chicken for 5 to 7 minutes per side, or until fully cooked and nicely charred in spots. Rest for 5 minutes, then slice into bite-sized pieces.

3. In the same skillet, add the corn kernels and cook for 3 to 5 minutes, stirring occasionally, until lightly charred.

4. Transfer the corn to a bowl and mix with mayonnaise, sour cream, half of the cotija cheese, and lime juice until creamy.

5. Divide the warm cooked rice between 4 serving bowls.

6. Top each bowl with sliced chicken, spoonfuls of the street corn mixture, red onion, chopped cilantro, and the remaining cotija cheese.

7. Finish with lime wedges on the side and an extra drizzle of sour cream if desired, then serve immediately.