In a mixing bowl, whisk together lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs thoroughly with the marinade, ensuring every piece is well-covered. Let the chicken marinate for 15 to 30 minutes at room temperature to allow the flavors to penetrate.

Heat a large skillet over medium-high heat until hot. Add the marinated chicken thighs and sear for 8-10 minutes on each side, or until golden brown and internal temperature reaches 165°F. Transfer the chicken to a cutting board and let it rest before slicing into strips.

In a separate bowl, combine sweet corn kernels, red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and a squeeze of lime juice. Mix thoroughly until well combined.

If using leftover cooked jasmine rice, reheat it in a saucepan with a splash of water to maintain moisture over low heat for about 5 minutes.

Layer warm, fluffy jasmine rice in serving bowls. Top with sliced chicken and then spoon the street corn mixture over the chicken. Garnish with additional cotija cheese and fresh cilantro.

Serve warm with lime wedges on the side for a refreshing squeeze before eating.