Marinate the Chicken: In a food processor, combine chipotle chile in adobo, garlic, onion, vegetable oil, lime juice, oregano, cumin, salt, and pepper to create a flavorful marinade. Place chicken in a bowl or resealable bag, pour the marinade over, and refrigerate for at least 2 hours.

Grill the Chicken: Preheat grill to medium-high heat (375°F). Cook marinated chicken for about 8 minutes on each side until golden brown and internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

Prepare Cilantro-Lime Rice: In a saucepan, melt butter over medium heat. Add rice and salt, stirring for a minute. Pour in water and lime juice, bring to a boil. Cover and simmer for 22-25 minutes until fluffy. Stir in chopped cilantro.

Cook the Black Beans: In a skillet, heat oil over medium heat. Sauté diced red onion until softened. Add garlic and cook for another minute. Stir in black beans, a splash of water, bay leaf, and spices. Simmer for 15-20 minutes.

Make the Corn Salsa: In a bowl, combine corn, diced red onion, jalapeño, cilantro, and lime juice. Season and stir well for even flavor distribution.

Assemble the Bowls: Scoop cilantro-lime rice into bowls, layer sliced grilled chicken, seasoned black beans, and corn salsa. Add optional toppings as desired. Serve with lime wedges for zest.