Make the sauce: Whisk together the mayonnaise, Mexican crema or sour cream, tajin, lime juice, and milk in a bowl until smooth. Taste and adjust tajin as needed. Set aside.

Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of the thin chicken fillets with chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper. Cook for 4 to 5 minutes per side until golden brown and cooked through to 165 degrees F. Transfer to a cutting board, rest for 3 minutes, then slice into strips.

Make the street corn: In the same skillet, add a small drizzle of oil if needed. Add the corn, diced onion, and jalapeno. Increase heat to high and cover with a lid. Cook, stirring occasionally, until the corn is charred and golden in spots, about 4 to 5 minutes.

Remove the skillet from heat. Stir in half of the prepared sauce into the corn mixture until everything is evenly coated and creamy.

Assemble the bowls: Spoon cooked rice into each serving bowl. Top with sliced chicken and a generous scoop of the street corn mixture. Finish with chopped avocado, crumbled cotija, and fresh cilantro. Drizzle remaining sauce over the top and serve with a lime wedge.