Step 1: Marinate the Chicken

1. Pat the chicken pieces dry with a paper towel and place them in a large bowl.
2. Add lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper in adobo.
3. Mix thoroughly to ensure the chicken is evenly coated. Cover and let it marinate for at least 15 minutes or up to 24 hours for deeper flavor.

Step 2: Prepare the Rice and Crema

1. Cook the rice according to the package instructions. Set aside to cool slightly.
2. In a blender or food processor, combine sour cream, honey, chipotle peppers, lime juice, cilantro, water, and salt. Blend until smooth. Adjust the thickness by adding more water if needed.

Step 3: Sauté the Chicken

1. Heat a large skillet over medium heat. Add the marinated chicken and cook for 12-15 minutes, stirring occasionally, until the chicken is fully cooked (internal temperature of 165°F or 74°C).
2. Transfer the cooked chicken to a plate and set aside.

Step 4: Sauté the Vegetables

1. Wipe the skillet clean and add 1 tsp olive oil. Heat over medium heat.
2. Add the red bell pepper, jalapeño, red onion, and garlic. Sauté for 8 minutes until softened.
3. Stir in the corn and black beans. Cook for 2 additional minutes.
4. Return the cooked chicken to the skillet and mix with the veggies. Warm everything through on low heat.

Step 5: Assemble the Wraps

1. Warm the tortillas on a dry skillet or in the microwave.
2. Layer each tortilla with rice, chicken and vegetable mixture, cotija cheese, and a generous drizzle of southwest crema.
3. Fold the tortillas tightly like a burrito, ensuring the fillings are secured inside.
4. For a toasted wrap, place the stuffed wraps back in the skillet over medium heat and toast each side for 2-3 minutes.

Step 6: Serve

1. Slice each wrap in half for easy handling. Serve with extra southwest crema on the side for dipping.