Rinse the rice under cold water until the water runs clear. In a rice cooker, combine the rice, water, and salt. Cook according to the rice cooker's instructions.

Once cooked, fluff the rice with a fork and set aside.

In a mixing bowl, combine olive oil, lime juice, chili powder, cumin, and salt. Add the chicken strips and marinate for at least 15 minutes.

Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from grill and let rest.

Grill the corn until charred, about 10 minutes. Remove from heat and let cool slightly before cutting the kernels off the cob.

In a bowl, mix the corn kernels with mayonnaise, cotija cheese, cilantro, lime juice, and smoked paprika.

In each serving bowl, layer the cooked rice, grilled chicken, and street corn mixture.

Top with avocado slices, green onions, and lime wedges. Serve immediately.