Cube the chicken breasts into bite-sized pieces and season with olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, salt, and black pepper. Marinate for at least 15 minutes.

Heat a large skillet over medium-high heat and add olive oil. Cook the seasoned chicken in a single layer for 6-8 minutes until golden brown and cooked to an internal temperature of 165°F (74°C).

Grill or roast fresh corn on the cob until tender, about 10-15 minutes on a grill or 20-25 minutes in an oven at 400°F (200°C). Let cool slightly and cut the kernels off the cob.

Combine corn kernels with mayonnaise, sour cream, cotija cheese, chopped cilantro, lime juice, and a pinch of salt to create the creamy street corn topping. Set aside.

In a saucepan, combine long-grain rice, chicken broth, butter, and salt. Bring to a boil, reduce heat, cover and simmer for 18-20 minutes until the rice absorbs the liquid. Let sit covered for 5 minutes.

Assemble the bowls with cooked rice as the base, creamy street corn sauce, sautéed chicken, black beans, avocado slices, and hot sauce if desired. Serve with lime wedges on the side.