Preheat the grill to medium-high heat. In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Coat the chicken breasts with the mixture.

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, then remove the kernels from the cob.

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

In a rice cooker, combine the rice and chicken broth. Cook according to the rice cooker instructions.

Once cooked, fluff the rice and mix in lime zest and chopped cilantro.

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