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Start by preparing the chipotle marinade for the chicken thighs.
In a blender, add chipotle peppers, lime juice, garlic cloves, olive oil, cumin, oregano, sea salt and water. Blend to combine.
Place in a bag to marinade with chicken for 3 hrs.
Cook your chicken on a cast iron skillet until it reaches an internal temperature of 165 degrees. Let it sit for a few minutes before cutting into it.
Prepare your cilantro lime rice by combining jasmine rice, cilantro and lime. Mix together.
Mix together sauce ingredients by combining mayo, cumin, lime, chili powder and hot sauce.
Chop up peppers and onion. In a heated skillet, add to saute with 1 tbsp olive oil and sea salt.
Drain and rinse black beans.
Heat up roasted corn.
Assemble bowls with cilantro lime rice, sauteed onion and peppers, black beans, corn and chipotle chicken.
Top with creamy sauce!