Begin by cooking your rice using the stovetop absorption method. In a medium saucepan, combine 1 cup of rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is fluffy. Let sit covered for another 5 minutes.

While the rice is cooking, pat the chicken breasts dry with paper towels. Season both sides generously with chili powder, cumin, garlic powder, paprika, salt, and pepper.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken breasts, cooking without moving them for about 3-4 minutes until they’ve developed a golden-brown crust. Flip and cook for an additional 5-7 minutes until the internal temperature reaches 165°F. Remove the chicken and let it rest.

In the same skillet, add another tablespoon of olive oil and bring to medium-high heat. Add the corn kernels, allowing them to char undisturbed for 2-3 minutes. Stir and continue cooking for another 2-3 minutes until tender and caramelized.

Remove the skillet from heat, add cooked corn to a mixing bowl. Stir in mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. Mix until evenly combined.

In serving bowls, start with a base of cooked rice. Layer on black beans, followed by slices of the rested chicken. Top with the charred corn mixture and slice of avocado.

Serve warm and customize with additional toppings like pico de gallo.