Cook your rice according to package directions. For 2 cups of cooked rice, you'll typically start with about 1 cup of uncooked rice and 2 cups of water.

In a medium mixing bowl, toss the cut chicken pieces with 1 tablespoon of olive oil, 1 teaspoon chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.

Preheat your air fryer to 375°F (190°C).

Arrange the seasoned chicken in a single layer in the air fryer basket (work in batches if necessary to avoid overcrowding). Air fry for 12-15 minutes, flipping halfway through, until the chicken is cooked through and lightly golden brown (internal temperature reaches 165°F/74°C). Set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the well-drained corn and cook for 5-7 minutes, stirring occasionally, until the corn starts to char slightly and develop a roasted flavor.

While the corn is cooking, in a small mixing bowl, combine the mayonnaise, sour cream, crumbled Cotija cheese, chopped cilantro, lime juice, 1/2 teaspoon chili powder, and optional pinch of cayenne pepper. Mix until well combined. Taste and adjust salt if needed (Cotija cheese is salty, so add judiciously).

Once the corn is charred, remove the skillet from heat and add the creamy sauce mixture. Stir gently until the corn is evenly coated.

Divide the cooked rice among four serving bowls.

Top each bowl with a generous portion of the air-fried seasoned chicken and the creamy street corn.

Garnish with extra fresh cilantro, a sprinkle of chili powder, sliced or diced avocado (if using), and a lime wedge. Serve immediately with hot sauce on the side if desired.