Step 1: Prepare the Chicken

1. In a medium bowl, combine chicken cubes with olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
2. Mix well to ensure the chicken is evenly coated with the seasoning.
3. Heat a large skillet over medium-high heat.
4. Add the seasoned chicken to the hot skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F).
5. Once cooked, transfer the chicken to a plate and cover to keep warm.

Step 2: Make the Street Corn

1. In the same skillet, melt the butter over medium heat.
2. Add the diced red onion and jalapeño (if using) and sauté for 2-3 minutes until softened.
3. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Add the corn kernels to the skillet and cook for 5-6 minutes, stirring occasionally, until the corn begins to char slightly.
5. Remove from heat and stir in lime juice, cilantro, cotija cheese, and chili powder.
6. Season with salt and pepper to taste. Set aside.

Step 3: Prepare the Creamy Sauce

1. In a small bowl, whisk together sour cream, mayonnaise, lime juice, honey, chili powder, garlic powder, and salt.
2. Adjust seasonings to taste. If the sauce is too thick, add a splash of water or more lime juice to achieve desired consistency.

Step 4: Assemble the Rice Bowls

1. Divide the cooked rice equally among 4 serving bowls.
2. Top each bowl with a portion of the cooked chicken and the Mexican street corn mixture.
3. Add sliced avocado, cherry tomatoes, and red onion to each bowl.
4. Drizzle the creamy sauce over the top.
5. Garnish with extra cilantro and serve with lime wedges on the side.