In a large bowl, combine olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, cumin, salt, and pepper to create the marinade. Add the chicken, ensuring it's thoroughly coated. Cover and refrigerate for at least 30 minutes or overnight.

Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C). Let it rest for a few minutes before slicing into strips.

Warm the cooked black beans in a saucepan over medium heat for about 3-4 minutes, stirring occasionally. Prepare the corn by your preferred method (canned, grilled, or roasted).

In a mixing bowl, whisk together sour cream (or Greek yogurt), lime juice, chipotle peppers, garlic powder, and honey until creamy and smooth. Adjust seasoning to taste.

To assemble, start with a base of warmed black beans. Layer on sweet corn, sliced avocado, and smoky chicken. Drizzle with creamy sauce and garnish with cilantro and lime wedges.