In a mixing bowl, combine olive oil, chili powder, garlic powder, cumin, salt, and black pepper. Add chicken breasts and coat evenly. Let marinate for 10 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.

Grill the corn until charred, about 10 minutes. Let cool and remove kernels from the cob.

In a bowl, mix grilled corn kernels with mayonnaise, cotija cheese, lime juice, and cilantro. Set aside.

In a rice cooker, combine white rice, chicken broth, lime zest, and salt. Cook according to rice cooker instructions.

In a bowl, layer the cooked rice, sliced grilled chicken, and street corn mixture. Garnish with additional cilantro and lime wedges if desired.