Prepare your ingredients by dicing the red bell pepper, chopping the red onion and cilantro, cutting the avocado, and juicing the lime.

In a large skillet, heat olive oil over medium-high heat. Add the chicken breast, season with salt and black pepper, and sauté until golden brown and cooked through.

In the same skillet, add more olive oil if necessary and sauté chopped onions and bell peppers until softened.

Add corn kernels to the skillet and cook until heated through and slightly charred.

Assemble each bowl with brown rice, sautéed chicken and vegetables, diced avocado, crumbled Cotija cheese, and cilantro.

Drizzle lime juice over each bowl just before serving.

Serve immediately while warm.