In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until cooked through 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 and cook for 3-4 minutes until heated through and slightly charred. Remove from heat.

In a small bowl, mix together the mayonnaise, lime juice, and a pinch of salt to create a creamy sauce.

To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, charred corn, crumbled feta cheese, and avocado slices.

Drizzle the creamy lime sauce over the top and garnish with chopped cilantro. Serve with lime wedges on the side.