In a medium bowl, combine the chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and toss until they are completely coated. Set aside.

Cook the rice according to package directions. Keep it covered and warm once done.

Heat a large, dry cast-iron skillet over medium-high heat. Add the corn kernels in a single layer and cook undisturbed for 3-4 minutes, until charred on one side. Stir and continue cooking for another 5-7 minutes, stirring occasionally, until you have a mix of yellow and deeply charred kernels. Transfer the corn to a large mixing bowl to cool slightly.

Wipe out the skillet, add the olive oil, and heat over medium-high heat. Place the seasoned chicken thighs in the hot pan. Cook for 5-7 minutes per side, until cooked through with a dark crust. Transfer to a cutting board and let rest for 5 minutes before slicing or dicing.

To the bowl with the charred corn, add the mayonnaise, 1/2 cup cotija cheese, cilantro, red onion, jalapeño (if using), and lime juice. Stir until everything is well combined. Taste and adjust seasoning if needed.

To assemble, divide the cooked rice among four bowls. Top with the sliced chicken and a generous scoop of the street corn salad. Garnish with extra cotija cheese, fresh cilantro, and a lime wedge on the side.