In a bowl, combine chicken breasts with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly. Let marinate for at least 15 minutes.
While the chicken marinates, prepare the elote topping. In a medium bowl, combine thawed corn, mayonnaise, crumbled cotija cheese, lime juice, and chopped cilantro. Stir well. Season with chili powder.
Heat a grill pan or outdoor grill over medium-high heat. Cook the marinated chicken breasts for about 6-8 minutes per side, or until cooked through and no longer pink in the center. Let rest for a few minutes, then slice or dice.
Assemble the bowls. Divide the cooked quinoa or rice among four bowls. Top with sliced or diced chicken, black beans, diced avocado, and a generous portion of the elote topping.
Drizzle with salsa, garnish with extra cilantro, and serve with lime wedges on the side.
Notes
This recipe is easily customizable. Feel free to add other vegetables like bell peppers or corn on the cob if you prefer.