In a medium bowl, whisk together olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and pepper until well combined. Add the chicken and marinate for at least 30 minutes.

Preheat a grill or skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until charred and cooked to 165°F (75°C). Let it rest before slicing.

Warm cooked black beans in a saucepan, seasoning with a pinch of cumin and salt for 5 minutes. Prepare corn by grilling or heating canned corn as preferred.

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

In a serving bowl, layer black beans, corn, avocado, and sliced chicken. Drizzle with creamy sauce and sprinkle with cilantro before serving.