Start by dicing the boneless, skinless chicken breasts into bite-sized pieces. In a large bowl, combine olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chopped chipotle peppers. Toss the chicken in the marinade until well coated and set aside for at least 15 minutes, or refrigerate for up to 24 hours for deeper flavor.

While the chicken marinades, prepare the uncooked rice according to package instructions, usually around 15-20 minutes. Once cooked, fluff the rice with a fork and set aside.

Heat a large skillet over medium-high heat; once hot, add the marinated chicken. Sauté for about 12-15 minutes, stirring occasionally, until browned and cooked through (internal temperature of 165°F).

In the same skillet, add a splash of olive oil if needed and toss in the chopped red bell pepper, red onion, and sliced jalapeño. Sauté the vegetables for about 8 minutes until soft and fragrant.

Mix the sautéed chicken with the colorful vegetable medley, ensuring everything is heated through and flavors meld together for 2-3 minutes. Add drained black beans and corn kernels; cook until warmed.

Warm the large tortillas in a dry skillet over low heat for about 30 seconds on each side or microwave briefly.

Layer warmed rice, chicken and vegetable mixture, black beans, corn, crumbled Cotija cheese, and a drizzle of sour cream or Greek yogurt onto each tortilla.

Fold in the sides and roll the tortilla snugly from one end to the other, creating a delightful burrito-style wrap. Cut in half for presentation.