Marinate the chicken by combining diced chicken breasts, lime juice, olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper in a bowl. Let it sit for at least 15 minutes.

Cook the rice according to package instructions, about 15–20 minutes. Keep warm until ready to assemble.

Sauté the marinated chicken in a skillet with olive oil for 12–15 minutes until fully cooked.

In the same skillet, sauté diced red bell pepper, red onion, and corn for about 8 minutes, then add minced garlic for another minute.

Combine chicken and vegetables in the skillet, warming through for about 2 minutes.

Warm tortillas in a dry skillet, then layer with rice, chicken mixture, black beans, corn, and cotija cheese. Drizzle with sauce, roll, and slice.