In a large skillet, heat the olive oil over medium-high 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 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, mix together the mayonnaise, lime juice, and half of the chopped cilantro. Set aside.

To assemble the bowls, divide the cooked rice among four serving bowls. Top each bowl with sliced chicken, sautéed corn, crumbled feta cheese, and avocado slices.

Drizzle the lime mayo over each bowl and garnish with the remaining cilantro. Serve with lime wedges on the side.