In a medium bowl, whisk together 2 tablespoons of olive oil, 1 minced chipotle pepper, 1 tablespoon of adobo sauce, 3 cloves of minced garlic, the juice of 1 lime, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and a pinch of salt and black pepper. Mix until smooth and well combined, creating a fragrant marinade for the shrimp.

Add 1 pound of peeled and deveined shrimp to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap or a lid and let it rest at room temperature for about 10 minutes.

Heat a large skillet or frying pan over medium-high heat and drizzle in a touch of olive oil. Once hot, carefully add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side until the shrimp are pink, opaque, and slightly charred.

In the same skillet, add 2 cups of cooked rice, 1 cup of drained and rinsed black beans, and 1 cup of corn kernels. Stir occasionally to warm everything through, about 3-5 minutes.

To beautifully present your Chipotle Lime Shrimp Bowl, divide the warmed rice, black beans, and corn mixture among serving bowls. In each bowl, artfully arrange the cooked shrimp, creating sections of color and texture.

Top each bowl with sliced avocado, a sprinkle of chopped cilantro for freshness, and a dollop of sour cream or Greek yogurt for creaminess. Serve with lime wedges on the side.