In a medium bowl, whisk together olive oil, chipotle powder, minced garlic, and fresh lime juice to create a zesty marinade.

Add the peeled and deveined shrimp, ensuring they're well-coated. Allow to marinate for at least 10 minutes.

Heat a skillet over medium-high heat, then add marinated shrimp and cook for about 2-3 minutes on each side until pink and opaque.

In a separate pot, warm your choice of cooked rice or quinoa over low heat, stirring in a pinch of salt or lime zest if desired.

In serving bowls, layer the warm rice or quinoa, followed by cooked shrimp, black beans, and sweet corn. Top with avocado slices.

Garnish with fresh cilantro, squeeze extra lime juice, and consider adding a drizzle of crema or Greek yogurt before serving.