Instructions

Step 1
In a food processor, blend onion, garlic, chile, adobo sauce, oil, lime juice, oregano, and cumin until smooth; season with salt and pepper.
Step 2
Transfer to a large resealable bag. Add chicken and rub all over to coat. Refrigerate at least 2 hours or up to overnight. 
Step 3
Prepare a grill for high heat; heat 5 minutes. Remove chicken from marinade and discard marinade. Grill chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board; set aside.

CILANTRO-LIME RICE
Step 1
In a large saucepan over low heat, melt butter. Add rice, salt, and juice from 1 lime and cook, stirring, until coated, about 1 minute. Add water and bring to a boil. Cover and reduce heat to low. Cook until rice is tender, 22 to 25 minutes.
Step 2
Fold in cilantro and top with remaining lime juice.

BLACK BEANS
Step 1
In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add garlic, and cook, stirring, until fragrant, about 1 minute more.
Step 2
Add beans, some bean liquid, water, chile powder, oregano, cumin, and bay leaf and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 15 to 20 minutes; season with salt and pepper.

CORN SALSA
In a large bowl, toss corn, onion, jalapeño, cilantro, lemon juice, and lime juice to combine; season with salt and pepper.

ASSEMBLY
Step 1
Slice reserved chicken into 1" pieces. 
Step 2
Divide rice among bowls. Top with chicken, beans, corn salsa, guacamole, pico de gallo, sour cream, and cilantro. Serve with lime wedges alongside.