Chipotle-Style Burrito Bowl

1. Roast the corn on the cob with a torch until charred, then cut the kernels off the cob.

2. Finely dice jalapeño and red onion.

3. In a bowl, combine the roasted corn, diced jalapeño, diced red onion, and lime juice to create the corn salsa.

4. In another bowl, combine a can of black beans with onion powder, garlic powder, and lime juice.

5. To make guacamole, mash avocados in a bowl and mix in diced red onion and chopped cilantro.

6. For the chicken marinade, blend cilantro, garlic cloves, chipotle peppers, oregano, cumin, salt, pepper, olive oil, and lime juice until smooth.

7. Coat chicken thighs in the marinade.

8. Heat oil in a pan and cook the marinated chicken thighs until cooked through and charred.

9. Let the chicken rest, then chop it into bite-sized pieces.

10. Assemble the burrito bowl by starting with a base of cilantro lime rice.

11. Top the rice with the cooked chicken, black beans, corn salsa, lettuce, diced tomatoes, shredded cheese, sour cream, and guacamole.