Remove one chipotle chile and 2 tablespoons adobo sauce from can. Coarsely chop chile and place in a medium bowl with the adobo sauce. (Note: Extra sauce and chipotles can be frozen and used for other recipes.)

Add all remaining ingredients except for chicken breasts (black pepper, oregano, garlic, onion, cumin powder, and olive oil). Using an immersion blender or food processor, puree mixture until smooth.

Place chicken breasts in a glass dish and coat both sides with the marinade. Cover dish with plastic wrap and place in the refrigerator for at least 3 hours, or up to 24 hours.

Heat grill to medium high heat. Grill chicken until done, approximately 4-5 minutes per side.

Coarsely chop grilled chicken.

Using a medium saucepan, add butter and heat over low heat until melted.

Add the rice and juice of 1 lime, and stir for approximately 1 minute.

Add water and salt. Stir gently and then bring pot to a boil over medium-high heat. Once boiling, cover and remove pot from heat. Do not uncover or stir again.

Allow rice to rest until all of the water is absorbed (~18-20 minutes). Once rice is cooked, add the chopped cilantro and fluff rice with a fork.

Preheat grill to medium high heat.

Brush the peppers with olive oil and place on grill skin side down. Roast until skin becomes well-charred (~5-6 minutes). Allow peppers to cool slightly, then peel and discard the charred skin. Dice and set aside. (Note: ensure that all of the seeds are removed from the peppers at this stage.)

Place the corn in a stockpot of boiling water. Boil 4-5 minutes, or until corn is tender. Allow corn to cool slightly. Set corn aside.

Using a medium bowl, combine the diced peppers and corn with all remaining ingredients (onion, jalapeno, cilantro, lime juice, salt, and pepper); stir until well mixed.

Layer rice and lettuce in a bowl.

Add black beans, grilled chicken, guacamole, corn salsa, shredded cheese, sour cream, and any additional toppings of your choice.