Make the street corn sauce: In a medium bowl, whisk together mayonnaise, lime juice, minced garlic, chili powder, smoked paprika, honey, salt, and pepper until smooth. Reserve half the sauce for serving; use the other half to marinate the chicken.
Marinate the chicken: Place chicken thighs in a shallow dish and coat with half of the street corn sauce. Let marinate for at least 15 minutes while you prepare other ingredients.
Cook the rice: If starting from scratch, prepare 2 cups of rice according to package directions. If using leftover rice, warm it up before serving.
Char the corn: Heat a large skillet over medium-high heat. Add corn kernels in a single layer and cook without stirring for 2-3 minutes until golden spots appear. Stir and repeat until about half the kernels have some charring. Remove from pan and set aside.
Cook the chicken: In the same skillet (or a second pan), cook the marinated chicken thighs for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Let rest for 3 minutes, then slice into strips.
Assemble the bowls: Divide warm rice among 4 bowls. Top each with sliced chicken and charred corn. Drizzle with reserved street corn sauce, sprinkle with cotija cheese and fresh cilantro. Serve with lime wedges and diced avocado if desired.
