Combine rinsed rice and water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender.

Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, then stir in lime juice, chopped cilantro, and salt. Set aside.

In a medium bowl, combine chicken pieces with 1 tablespoon of olive oil, chipotle powder, cumin, smoked paprika, dried oregano, garlic powder, salt, and black pepper. Toss to coat evenly. Let marinate for at least 10 minutes while you prepare other components.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until chicken is golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from skillet and set aside.

In a small bowl, combine drained corn, finely diced red onion, jalapeño (if using), lime juice, chopped cilantro, salt, and black pepper. Stir well to combine. Taste and adjust seasoning as needed.

Gently warm the rinsed and drained black beans in a small pot or microwave, if desired.

To assemble each bowl, start with a base of cilantro-lime rice. Top with a generous serving of chipotle chicken, black beans, corn salsa, diced avocado, and cherry tomatoes.

Finish with a dollop of sour cream or plain Greek yogurt and a drizzle of hot sauce, if desired. Serve immediately and enjoy your homemade Burrito Bowl Recipe!