In a large skillet, heat olive oil over medium heat. Season the chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.

In the same skillet, add the corn and cook for 3-4 minutes until heated through and slightly charred. Remove from heat.

In a small bowl, mix together the mayonnaise, lime juice, feta cheese, cilantro, and cayenne pepper (if using) until well combined.

To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sliced chicken, charred corn, and a generous drizzle of the feta mayonnaise mixture.

Garnish with sliced jalapeños if desired, and serve immediately.