In a large bowl, whisk together olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and pepper. Add the chicken and coat well. Cover and refrigerate for at least 30 minutes, ideally overnight.

Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side, until the internal temperature reaches 165°F. Let rest before slicing.

Warm black beans in a small saucepan with cumin and salt. Prepare corn as desired (canned, grilled, or roasted).

In a mixing bowl, combine sour cream (or Greek yogurt), lime juice, chipotle peppers, garlic powder, and honey. Whisk until smooth.

Layer black beans, corn, and sliced avocado in a bowl. Top with sliced chicken and drizzle with creamy sauce. Garnish with cilantro.