Pat chicken dry and dice into small bite-sized pieces. Add to a large bowl with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper. Mix thoroughly to coat evenly and let marinate for 15 minutes or up to 24 hours.

While chicken marinates, prepare rice according to package directions. Make the crema by adding all sauce ingredients to a blender or food processor and blend until smooth, adding water to reach desired consistency.

Slice bell pepper, jalapeño, and red onion into thin strips. Mince garlic cloves and set all vegetables aside.

Heat a large skillet over medium heat and add marinated chicken. Sauté for 12 to 15 minutes until chicken is golden and cooked through. Remove chicken and set aside.

Wipe pan clean with a paper towel. Add 1 teaspoon olive oil and sauté sliced peppers and onions for about 8 minutes until tender.

Add minced garlic to the vegetables, reduce heat to low, and return cooked chicken to the pan. Warm through for 1 to 2 minutes without overcooking.

Warm tortillas in a dry skillet or microwave until pliable. This prevents tearing when wrapping.

Assemble wraps by layering rice first, then chicken and vegetable mixture, followed by black beans, corn, and cotija cheese. Drizzle generously with chipotle crema.

Fold in the sides of the tortilla, then roll tightly from the bottom up, applying gentle pressure to keep everything secure.

Optional: For a crispy exterior, place wrapped Southwest Chicken Wraps seam-side down in a hot skillet for 2 to 3 minutes per side until golden. Serve immediately with extra crema for dipping.