Place rice in a rice cooker or prepare according to directions and set cooked rice aside. Remove meat from rotisserie chicken and chop into small pieces. Set aside.
Chop celery and onion and place in small pan with olive oil. Cook on medium high for 2 minutes until they begin turning gold in color.
In a large stock pot, combine butter and flour over medium heat and stir until well combined. Add broth and milk to the mixture and whisk until well incorporated.
Add rice, chicken, both types of corn, garlic, salt and pepper to the stock pot. Stir until well combined. Cook for another 10-15 minutes until warmed through or transfer to a crock pot and place heat to low if you need to keep it warm for a while.
Serve with rolls of your choice. Store remaining chowder in airtight container. Can be stored in refrigerator for up to 5 days and frozen for 2 months. Enjoy!