In a medium bowl, whisk together olive oil, fresh lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and black pepper until well combined. Add the chicken to the marinade, coat well, cover, and refrigerate for at least 30 minutes or overnight for maximum flavor.

Heat a grill or skillet over medium-high heat. Add the marinated chicken and cook for 6-7 minutes on each side until nicely charred and internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.

In a small saucepan over low heat, warm the cooked black beans for about 5 minutes with a pinch of cumin and salt. In a separate skillet, char the corn over medium-high heat for 3-4 minutes until slightly golden.

In a small bowl, mix together sour cream or Greek yogurt, lime juice, minced chipotle peppers, garlic powder, and honey until well blended. Adjust spiciness if desired.

To assemble, start with a base of warm black beans, top with charred corn, sliced avocado, and chicken. Drizzle with creamy chipotle sauce and garnish with cilantro.