Pat the chicken dry and dice into small, even pieces. Combine with lime juice, olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper in a large bowl. Toss well to coat and marinate for at least 15 minutes, or up to 24 hours in the fridge.

Cook rice according to package instructions. Fluff with a fork when done and set aside.

Blend all chipotle crema ingredients in a blender or food processor until smooth. Refrigerate until ready to use.

Heat a large skillet over medium heat. Add the marinated chicken and cook for 12 to 15 minutes, stirring occasionally, until fully cooked through and internal temperature reaches 165°F. Transfer to a plate.

Wipe the skillet clean. Add 1 tsp olive oil over medium heat. Sauté red bell pepper, jalapeño, and red onion for about 8 minutes until softened. Add minced garlic, reduce heat to low, and stir for 30 seconds. Add cooked chicken back in and toss to warm through.

Warm tortillas in a dry skillet or microwave for 20 seconds. Layer each tortilla with rice, chicken and veggie mixture, black beans, corn, cotija cheese, and a generous drizzle of chipotle crema.

Roll each wrap tightly like a burrito, tucking in the sides as you go. Serve immediately with extra crema on the side.