Begin by patting the chicken breasts dry and cutting them into bite-sized pieces. In a mixing bowl, combine the chicken with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper. Let the chicken marinate for about 15 minutes.

While the chicken marinates, cook the rice according to the package instructions. Bring water to a boil, add the rice, and reduce the heat to low, covering it for approximately 18-20 minutes until tender and fluffy.

Heat a large skillet over medium heat and add a splash of olive oil. Add the marinated chicken pieces to the hot skillet, ensuring they are evenly spaced. Sauté the chicken for about 12-15 minutes until cooked through, no longer pink, and has a nice golden sear.

In the same skillet, add a bit more olive oil if necessary and toss in the diced red bell pepper, jalapeño, red onion, and minced garlic. Sauté for 5-7 minutes until the vegetables are tender and vibrant.

Return the sautéed chicken to the skillet with the vegetables and add the corn kernels and black beans. Stir everything together and heat through for an additional 2-3 minutes.

Warm the tortillas in a dry skillet or microwave for about 30 seconds until pliable. Layer the cooked rice, chicken and vegetable mixture, crumbled cotija cheese, and a drizzle of sour cream or Greek yogurt.

Carefully fold the sides of each tortilla inward and then roll from the bottom up to create a tight wrap. Place the Southwest Chicken Wrap seam-side down on a plate.