Cook 1 cup of jasmine or basmati rice per package instructions, typically rinsing until water runs clear, then combining with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until tender.

While the rice cooks, season 1 pound of chicken breast with salt, pepper, and 1 teaspoon chili powder. Heat 2 tablespoons olive oil in a skillet over medium heat.

Sear the seasoned chicken in the skillet for 5-7 minutes on each side until cooked through, reaching an internal temperature of 165°F.

Add 1 cup of corn in the last 3-5 minutes of cooking chicken, sautéing until charred and tender.

Remove chicken from skillet, let rest for 5 minutes, then chop into bite-sized pieces.

In a large bowl, combine cooked rice, sautéed corn, chopped chicken, cilantro, and lime juice. Mix gently.

Serve in bowls topped with avocado slices and cheese, with optional extra lime juice or cilantro.