In a medium saucepan, combine rinsed jasmine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.

Remove from heat and let stand 5 minutes. Fluff with a fork and stir in chopped cilantro and 2 tablespoons lime juice. Season with salt to taste and keep warm.

In a mixing bowl, combine chicken pieces with chili powder, cumin, paprika, garlic powder, and salt. Toss to coat evenly.

Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, stirring occasionally, until chicken is golden brown and cooked through (internal temperature of 165°F). Remove and set aside.

In the same skillet, add corn kernels and cook for 4-5 minutes over medium-high heat, stirring occasionally, until corn is lightly charred and heated through.

In a small bowl, whisk together mayonnaise, minced chipotle peppers, and 1 tablespoon lime juice to make chipotle mayo.

Remove corn from heat and stir in half of the chipotle mayo and half of the crumbled cotija cheese.

Divide cilantro lime rice among bowls. Top each bowl with cooked chicken, street corn mixture, sliced avocado, and lime wedges.

Drizzle remaining chipotle mayo over the top and garnish with remaining cotija cheese, chopped cilantro, and a sprinkle of chili powder.