Marinate the chicken pieces with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and lime juice. Rest for at least 15 minutes.
Make the crema sauce by whisking together mayonnaise, Mexican crema, tajín, and lime juice in a small bowl until smooth. Set aside.
Cook the chicken in a hot skillet over medium-high heat with oil. Work in a single layer in batches, about 3 to 4 minutes per side until golden and cooked through (165°F internal). Set aside.
Char the corn in the same skillet over high heat with a little oil. Add corn, red onion, and jalapeño. Cook 4 to 5 minutes, stirring occasionally, until edges are slightly charred.
Add garlic to the corn and cook for 30 seconds. Remove from heat and stir in half the crema sauce until the corn mixture is well coated.
Assemble each bowl with a base of rice, top with chicken and a big scoop of street corn. Add avocado slices, crumbled cotija, and fresh cilantro.
Drizzle the remaining crema sauce over the top and serve with a lime wedge on the side.
