In a medium bowl, whisk together olive oil, lime juice, brown sugar, chili powder, ground cumin, smoked paprika, onion powder, garlic powder, and salt.

Place chicken in a resealable bag or shallow dish, pour the prepared wet rub over, and marinate for at least 30 minutes.

Preheat grill to medium heat (375-450°F) or non-stick skillet over medium-high heat.

Cook marinated chicken for 5-7 minutes per side until internal temperature reaches 165°F.

Remove chicken from heat and let it rest for 5 minutes.

While the chicken rests, in a mixing bowl, combine diced avocados, chopped tomatoes, sweet corn, red onion, red bell pepper, and minced jalapeno.

Add chopped cilantro, minced garlic, additional lime juice, and season with cumin, salt, and pepper to taste; stir gently.

Slice the rested chicken and serve alongside the avocado corn salsa.