In a large bowl, combine olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and black pepper. Add the chicken and marinate for at least 30 minutes, preferably overnight.

Preheat your grill or skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes on each side until cooked through at 165°F. Let rest for 5 minutes, then slice.

Warm the cooked black beans in a saucepan over medium heat with cumin and salt for about 5 minutes. Prepare corn as desired.

Whisk together sour cream, lime juice, minced chipotle, garlic powder, and honey until smooth. Adjust flavors to taste.

To assemble, layer warmed black beans at the bottom of serving bowls, then add corn, avocado slices, sliced chicken, and drizzle with creamy sauce. Garnish with cilantro.