Whisk the olive oil, lime juice, chipotles, adobo sauce, garlic, cumin, paprika, oregano, and salt in a large bowl, then toss in the chicken. Cover and refrigerate for 20 minutes while you start the rice.

Simmer the rinsed rice with the water, salt, and oil in a covered saucepan over low heat for 15 minutes, until the water is absorbed. Rest off the heat for 5 minutes, then fluff and stir in the lime juice and cilantro.

Heat a dry 12 inch skillet over high heat for 2 minutes, then cook the corn for 4 minutes, stirring once, until golden with a few dark spots. Stir it with the red onion, jalapeño, cilantro, lime juice, and salt, and set the salsa aside.

Heat 1 tablespoon of oil in the same skillet over medium high heat, then cook the chicken 5 to 6 minutes per side, until deeply browned and 175°F in the center. Rest it on a board for 5 minutes, then slice against the grain.

Wipe the skillet, add 1 tablespoon of oil, and cook the pepper and onion over medium high heat for 6 to 8 minutes, until tender with charred edges. Season with the cumin and salt.

Transfer the cooked vegetables to a bowl, then warm the beans with 1/4 teaspoon cumin and a splash of water in the same skillet for 3 minutes, until steaming. Mash the avocados with the lime juice, red onion, cilantro, and salt until chunky.

Divide the rice among 4 bowls, then arrange the chicken, beans, veggies, and corn salsa in neat sections. Add the lettuce, cheese, guacamole, and sour cream, and serve right away with lime wedges and hot sauce.