1. Preheat your grill to medium-high heat. Brush the chicken breasts with olive oil, then season with smoked paprika, garlic powder, salt, and pepper.
2. Place the chicken and corn on the grill. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Grill the corn until slightly charred, about 10 minutes, turning occasionally.
3. Once cooked, remove the chicken and corn from the grill. Let the chicken rest for a few minutes before slicing. Cut the kernels off the corn cob using a sharp knife.
4. In a small bowl, mix together the mayonnaise, cotija cheese, lime juice, and chili powder. Combine this with the grilled corn kernels.
5. To assemble the bowls, divide the cooked brown rice among serving bowls. Top with sliced chicken, the corn mixture, avocado slices, and a sprinkle of fresh cilantro. Add sliced jalapeños if you like a kick!

A tip from my kitchen to yours: Always let the chicken rest before slicing. It’s a trick I learned from watching my abuela, who believed that patience is as important an ingredient as any spice or herb. This resting period allows the juices to redistribute, keeping your chicken juicy and flavorful.