In skillet, heat oil 1-inch deep over medium heat. Fry tortilla until golden brown and crisp. Drain on paper towel and hold until serving.
In large sauce pot, heat oil over medium heat; add scallion and sauté 30 seconds. Add tomatoes, green chiles, chili powder and chicken stock; bring to a simmer, cover and let cook 15 minutes.
Stir in chicken, roasted corn and lime juice; keep warm until ready to serve.
To Serve: For each serving, ladle 2 cups soup into soup plate or large bowl and add 2 Tbsp. avocados and ½ cup rice mounded in center. Garnish with 1 Tbsp. minced cilantro, tortilla strips and a lime wedge.
*You may also use U.S. aromatic rice in this recipe.