Season the chicken breasts evenly on both sides with chili powder, cumin, garlic powder, salt, and pepper. Let them sit at room temperature for 10 minutes.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook for 6-8 minutes per side without moving it. Let the chicken rest for 5 minutes before slicing.

In a medium bowl, combine corn kernels, mayonnaise, crumbled cotija cheese, lime juice, chili powder, minced garlic, and chopped cilantro. Mix thoroughly until every kernel is coated.

Divide the cooked rice or quinoa among four bowls. Arrange black beans, diced tomato, sliced avocado, and red onion in sections around the bowl. Add sliced chicken on top, then finish with a scoop of the street corn mixture. Serve with lime wedges.