In a medium mixing bowl, whisk together the olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and pepper until everything is well combined.

Add the chicken breasts or thighs to the bowl, turning to coat them thoroughly in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or overnight for an even more robust flavor.

Heat your grill or a large skillet over medium-high heat.

Once hot, remove the chicken from the marinade and cook for 6-7 minutes per side, depending on the thickness, until the internal temperature reaches 165°F and the chicken has nice char marks.

After cooking, let it rest for 5 minutes before slicing it into strips.

While the chicken rests, warm the black beans in a small saucepan over low heat or microwave until heated through. Add a pinch of cumin and salt to enhance the flavor.

If using frozen corn, char it in a dry skillet on high heat for about 3-4 minutes until golden spots appear.

Prepare the creamy chipotle sauce by whisking together sour cream or Greek yogurt, lime juice, minced chipotle peppers, garlic powder, and honey in a small bowl.

Taste and adjust the heat to your preference.

Assemble your bowls by layering warm black beans, charred corn, sliced avocado, and the sliced chicken.

Drizzle generously with the creamy chipotle sauce and finish with a sprinkle of fresh cilantro.

Serve with lime wedges on the side for an extra zesty kick!