In a mixing bowl, whisk together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Add chicken thighs to the marinade and coat well. Cover and marinate for 15 to 30 minutes.

Heat a large skillet over medium-high heat. Cook marinated chicken thighs for about 8-10 minutes on each side until golden brown and internal temperature reaches 165°F. Let rest before slicing.

Combine grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice in a bowl. Mix until well blended.

Heat cooked jasmine rice in a saucepan with a splash of water over medium heat until warmed through.

Assemble by layering warm rice in bowls, topping with sliced chicken, street corn mixture, extra Cotija, cilantro, and a lime wedge.

Optionally drizzle extra sour cream and sprinkle Tajín for heat. Serve immediately.