Marinate the chicken: In a bowl, mix the adobo sauce, lime juice, minced garlic, olive oil, cumin, smoked paprika, salt, and pepper. Add the chicken breasts and coat well. Let marinate for at least 15 minutes.
Preheat the skillet: Heat a large skillet or non-stick pan over medium-high heat.
Cook the chicken: Add the chicken to the pan and cook for 5-7 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
Sear the veggies: In the same pan, add a drizzle of olive oil if needed, then sauté the diced red onion and bell pepper for 3-4 minutes until softened. Add the corn and black beans, and cook for 2-3 minutes until slightly tender.
Assemble the bowls: Divide the cooked rice or quinoa into four bowls. Top with seared chicken, sautéed vegetables, and a spoonful of the adobo-lime marinade mixture.
Add toppings: Sprinkle with chopped cilantro and dollop with yogurt or mashed avocado for a creamy finish. Garnish with lime slices before serving.