In a small bowl, whisk together the adobo sauce, olive oil, lime juice, minced garlic, cumin, oregano, salt, and pepper. Place chicken in a separate large bowl or zip-top bag, pour the marinade over, and toss to coat. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Cook the rice with water or broth according to package directions. Once cooked, remove from heat and let stand for 5 minutes. Fluff with a fork and stir in the chopped cilantro and lime juice. Set aside.

In a medium bowl, combine the corn, red onion, and a squeeze of lime juice. Season with salt. In a small saucepan, warm the rinsed black beans over medium-low heat until heated through.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, until cooked through and nicely charred. Remove from skillet, let rest for 5 minutes, then dice into bite-sized pieces.

Divide the cilantro-lime rice among four bowls. Top with the cooked chipotle chicken, warm black beans, and corn salsa. Garnish with shredded lettuce, cheese, sour cream, and guacamole as desired.