In a medium bowl, combine olive oil, lime juice, chili powder, brown sugar, salt, ground cumin, smoked paprika, onion powder, garlic powder, and chipotle chili powder (if using). Coat each chicken breast evenly with this vibrant wet rub, ensuring every surface is covered. Allow the chicken to marinate in the refrigerator for at least 30 minutes, but no more than 8 hours for best flavor.

Preheat a skillet over medium-high heat or set your grill to medium-high. Once hot, add the marinated chicken breasts to the skillet or grill. Cook for about 5-7 minutes on each side, checking for an internal temperature of 165°F.

Once cooked through, remove the chicken from the skillet or grill and place it on a cutting board. Let the chicken rest for about 5 minutes.

In a large bowl, combine diced avocados, halved cherry tomatoes, sweet corn, finely chopped red onion, diced red bell pepper, minced jalapeno, and fresh cilantro. Drizzle additional lime juice over the ingredients and season with a pinch of salt. Gently mix everything together.

Slice the rested Fiesta Lime Chicken into strips and arrange it on a serving platter. Generously top the chicken with the prepared Avocado Corn Salsa.