Begin by cooking your brown rice according to package instructions, typically around 40-50 minutes for a perfect fluffy texture. Alternatively, you can use pre-cooked rice to save time. Once done, set aside the cooked rice and keep it warm.

In a mixing bowl, combine olive oil, minced chipotle peppers, adobo sauce, ground cumin, garlic powder, smoked paprika, salt, and black pepper. Coat the boneless, skinless chicken breasts thoroughly with this marinade and cover the bowl. Refrigerate for at least 30 minutes.

Heat a skillet over medium-high heat and drizzle with a bit of olive oil. Once hot, carefully place the marinated chicken in the skillet and sear for about 5-7 minutes on each side until golden brown and reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before slicing.

In the same skillet, reduce the heat to medium and add rinsed black beans and corn. Stir occasionally for 3-5 minutes until heated through.

In a small bowl, whisk together Greek yogurt, minced chipotle, adobo sauce, lime juice, and a pinch of salt until smooth and creamy.

In individual serving bowls, start layering with a generous scoop of the warm rice, followed by a portion of the black beans and corn mixture. Next, top with sliced chicken, diced red bell pepper, and a sprinkle of shredded cheese if desired.

Drizzle the creamy chipotle sauce over the top and add slices of avocado for extra richness. Sprinkle with chopped cilantro and serve with lime wedges on the side.