In a skillet, heat olive oil over medium heat. Add the drained chickpeas and spices (cumin, smoked paprika, garlic powder, salt, and pepper). Cook for about 10 minutes, stirring occasionally, until chickpeas are slightly crispy.

In a mixing bowl, combine corn, cherry tomatoes, red onion, and bell pepper. Toss with lime juice and chopped cilantro.

In serving bowls, layer the spiced chickpeas, vegetable mixture, and top with sliced avocado. Add sour cream and feta cheese if desired.