Cook the rice according to package instructions, typically about 15-20 minutes. Fluff with a fork and keep warm.

While the rice is cooking, rub skinless chicken breasts with salt, pepper, chili powder, and cumin. Heat olive oil in a skillet and sauté chicken for 6-8 minutes on each side until golden brown and reaches 165°F (74°C).

In the same skillet, add more olive oil if needed, sauté corn and chopped red onion for about 4-5 minutes. Stir in minced garlic and cook for an additional 1-2 minutes.

In a mixing bowl, combine the cooked rice with the sautéed corn mixture. Add fresh lime juice and stir until mixed well.

Divide the rice and corn mixture among serving bowls. Top each with sliced chicken, avocado, and a sprinkle of cheese. Add fresh cilantro if desired.

Serve with lime wedges on the side for an extra zesty kick.