Make the dressing: Place the tahini, cider vinegar, lime juice, chipotle in adobo, Dijon, garlic powder, and onion powder into a blender. Add ½ cup water. Blend on high until smooth. Adjust water until desired consistency. Add salt and lime juice to taste. Set aside.
Make the tofu breading: In a shallow dish, mix the panko, flour, cornstarch, nutritional yeast, onion powder, garlic powder, salt, and pepper. Pour the coconut aminos into a small rimmed baking sheet or rimmed dish.
Coat the tofu: Add enough neutral oil to cover the base of a large skillet to a depth of about ¼ inch. Heat the oil over medium-high heat. Dip one tofu rectangle into the coconut aminos and coat generously on both sides. Transfer the rectangle to the flour mixture and use your hands to layer the mixture onto all sides of the tofu.
Pan-fry the tofu: Place the tofu into the hot oil. Repeat for the remaining rectangles and place in a single layer. (You may have to cook the tofu in batches.) Cook for about 3 minutes on each side, or until golden brown. Transfer to a paper-towel-lined plate. Set aside.
Make the Corn: Heat the butter in a large skillet over medium heat until just melted. Add the garlic powder, onion powder, and crushed red pepper and cook for 30 seconds, stirring constantly. Add the corn and increase the heat to medium-high. Cook for 3 minutes. Add the milk and cook for about 4 minutes, or until most of the milk has cooked off, stirring frequently. Add salt to taste.
For serving: Serve tofu with the corn, avocado, and rice. Drizzle with the chipotle-tahini dressing. Garnish with cilantro.