In a large skillet, heat olive oil over medium heat. Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.

In the same skillet, add the corn kernels and sauté for 3-4 minutes until heated through and slightly charred. Remove from heat.

In a small bowl, combine mayonnaise, lime juice, cotija cheese, and cayenne pepper (if using). Mix well to create the sauce.

To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sliced chicken, sautéed corn, and a generous drizzle of the sauce.

Garnish with fresh cilantro and sliced jalapeños if desired. Serve immediately.