Combine rice and chicken broth in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes. Remove from heat and let steam for 5 minutes.

Whisk chili powder, cumin, garlic powder, onion powder, and salt in a bowl. Toss chicken cubes in the spice blend until thoroughly coated.

Heat olive oil in a large cast-iron skillet over medium-high heat. Add chicken in a single layer and sear for 8-10 minutes until internal temperature reaches 165°F (74°C). Remove chicken and set aside.

Wipe the skillet and increase heat to high. Add corn kernels and cook undisturbed for 3 minutes to achieve a dark char. Stir and cook for 2 more minutes.

In a mixing bowl, whisk mayonnaise, Mexican crema, lime juice, and smoked paprika. Fold in the charred corn, cilantro, and half of the cotija cheese.

Divide the cooked rice into four bowls. Top each with equal portions of the seasoned chicken and the prepared street corn mixture.

Garnish with the remaining cotija cheese and additional fresh cilantro before serving.