Marinate the Chicken: In a large bowl, toss the cubed chicken thighs with minced chipotle peppers in adobo, 1 tbsp olive oil, minced garlic, cumin, smoked paprika, oregano, onion powder, salt, pepper, and lime juice. Let sit for 10 minutes at room temperature to absorb the smoky spices.

Toss Cilantro Lime Rice: In a mixing bowl, toss warm cooked rice with chopped fresh cilantro, lime juice, and sea salt. Fluff gently with a fork and cover to keep warm.

Char the Sweet Corn: Heat 1 tsp olive oil in a heavy cast-iron skillet over high heat. Add the corn kernels in a single layer and cook undisturbed for 2 to 3 minutes until blistered and charred on the edges. Transfer to a bowl.

Sear the Chicken to Crispy Perfection: In the same hot cast-iron skillet, add remaining 1 tbsp olive oil over medium-high heat. Add chicken pieces in a single layer without crowding the pan. Sear undisturbed for 3 to 4 minutes until deeply caramelized and charred on the bottom, then flip and cook for another 3 to 4 minutes until cooked through (165°F / 74°C).

Whisk the Smoky Chipotle Crema: In a small bowl, whisk together the sour cream, chipotle adobo sauce, fresh lime juice, garlic powder, and a pinch of salt until smooth, velvety, and drizzly.

Assemble the Bowls: Divide the cilantro lime rice evenly among 4 wide ceramic bowls. Arrange sections of charred chipotle chicken, warmed black beans, blistered corn, diced avocado, and fresh pico de gallo over the rice.

Drizzle & Serve: Drizzle generously with smoky chipotle crema, scatter fresh cilantro leaves on top, and serve immediately with fresh lime wedges and crunchy tortilla chips!