Start by dicing the bell peppers into small pieces and removing the fresh corn kernels from the cobs.

Heat a skillet over medium-high heat and add a drizzle of olive oil. Season the chicken with salt and pepper, then cook for about 6 minutes on each side until fully cooked.

In the same skillet, add the fresh corn kernels and bell peppers. Sauté for about 5 minutes until softened and slightly caramelized.

In a small bowl, mix together mayonnaise, lime juice, chili powder, and garlic powder to create a smooth sauce.

Layer the rice at the bottom of each bowl, followed by sliced chicken, sautéed corn, and bell peppers.

Drizzle the sauce over the top and garnish with fresh cilantro.