In a mixing bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Add chicken breasts and coat well. Marinate for at least 15 minutes.

Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked. Remove from grill and let rest before slicing.

In a skillet over medium heat, melt butter. Add corn kernels and cook for about 5-7 minutes until slightly charred.

Stir in lime juice, cotija cheese, cilantro, and paprika. Mix well and remove from heat.

In serving bowls, layer cooked rice, sliced grilled chicken, and the corn mixture.

Top with sliced avocado, a dollop of sour cream, and lime wedges.