In a bowl, whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.

Coat the chicken breasts in the marinade. Cover and refrigerate for at least 20 minutes (or up to 2 hours for more flavor).

Preheat your grill or grill pan to medium-high heat.

Grill the marinated chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).

Remove from heat and let rest for 5 minutes before slicing into strips.

Warm the tortillas in a dry skillet or microwave until pliable.

Heat the black beans and rice if they are not already warm.

Lay each tortilla flat and spread 1-2 tablespoons of chipotle ranch dressing in the center.

Add a layer of rice, black beans, grilled chicken strips, shredded cheese, lettuce, tomatoes, and corn (if using).

Sprinkle chopped cilantro on top for added freshness.

Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito.

Serve immediately or lightly grill the wrapped burrito for a crispy exterior.