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Rehydrate soy curls in hot water or broth for 10–15 minutes until softened, then drain and squeeze out any excess liquid.
While they rehydrate, blend the chipotle peppers, adobo sauce, lime zest and juice, vinegar, maple syrup, garlic, cumin, oregano, chili powder, and smoked paprika until smooth. Set aside ¼ cup of this sauce for later.
Heat a large skillet over medium-high. Add the soy curls and cook for 5–7 minutes until crispy and browned in spots. Lower the heat and pour over the chipotle sauce. Mix and cook for another minute or two.
In a small bowl, stir the reserved chipotle sauce with the sour cream until smooth.
Make the guac by mashing the avocado with lime juice, cilantro, salt, and pepper.
For the corn salsa, mix tomatoes, corn, jalapeño, red onion, cilantro, and lime with a pinch of salt.
Assemble bowls with cilantro lime rice, chipotle soy curls, guac, corn salsa, pickled onions, and a drizzle of the creamy chipotle sauce.