1. Make the sauce: In a blender, combine chipotle peppers, lime juice, garlic, and salt. Blend until smooth. Set aside ¼ of the sauce and use the rest for marinating.

2. Marinate the chicken: Cut chicken breast into bite-sized pieces. Place in a large bowl and coat with the prepared chipotle sauce (reserve some for serving). Let it marinate while you prepare other ingredients.

3. Cook the rice: Prepare white rice in a rice cooker or on the stovetop according to package directions.

4. Prepare creamy sauce: Blend the Greek yogurt with the reserved chipotle sauce until smooth. Divide into small containers for serving.

5. Air fry the chicken: Preheat air fryer to 400°F. Cook chicken in two batches for 10 minutes each, flipping halfway. Drain any excess liquid between batches.

6. Prepare corn and beans: While the chicken and rice cook, mix the corn and black beans in a bowl.

7. Assemble the bowls: Add ½ cup cooked rice to each container. Top with the corn and bean mix, followed by the cooked chicken.

8. Garnish and store: Add a small dollop of sour cream, optional shredded cheese, a sprinkle of dried cilantro, and lime wedges if desired.

9. Reheat and serve: To enjoy, microwave for 1 minute, stir, add the creamy chipotle sauce, then heat for another minute.