Rinse the chicken breasts under cold water and pat them dry. Slice the chicken into bite-sized pieces. Mix olive oil, garlic powder, paprika, salt, and pepper in a bowl. Toss the chicken pieces in the mixture and let marinate for 15 minutes.

In a medium saucepan, bring chicken broth or water to a boil. Add the rice, stir gently, reduce heat to low, cover, and let simmer for 15-20 minutes. Fluff the rice with a fork and stir in lime juice and chopped cilantro.

Prepare the street corn mixture by cooking fresh corn or thawing frozen corn. In a large bowl, combine corn, mayonnaise, cotija cheese, lime juice, chili powder, and chopped cilantro. Mix until well combined.

Cook the marinated chicken in a skillet over medium heat for 6-8 minutes until cooked through and golden brown. Assemble the bowls with rice, chicken, and street corn mixture. Top with extra cotija cheese, green onions, and lime wedges.