Begin by patting dry the chicken breasts and dicing them into bite-sized pieces. In a mixing bowl, combine olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and minced chipotle pepper. Add the chicken, ensuring it's well-coated, and let it marinate for at least 15 minutes while you prepare the rice.

During the chicken marinade, prepare the uncooked rice according to package instructions. Typically, you'll need to bring water to a boil, then add the rice and a pinch of salt. Lower the heat, cover, and simmer for about 15-20 minutes, or until the rice is tender and fluffy. Set aside when done, keeping it warm with the lid on.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken to the skillet, cooking for about 12-15 minutes. Stir occasionally to ensure even cooking until the chicken reaches an internal temperature of 165°F and is golden brown. Once cooked through, remove the chicken from the skillet and set aside.

In the same skillet, add chopped red bell pepper, red onion, and jalapeño. Sauté over medium heat for 8 minutes, or until the vegetables are softened but still crisp. Then, add minced garlic and cook for an additional minute until fragrant.

Return the cooked chicken to the skillet with the sautéed vegetables. Stir everything together over medium-low heat for about 2-3 minutes to warm it through and allow the flavors to meld.

Warm the tortillas lightly in a dry skillet or microwave for about 10-15 seconds. Lay each tortilla flat and layer them with a scoop of rice, the chicken and vegetable mixture, black beans, corn, and cotija cheese. Drizzle with your favorite sauce and a touch of fresh cilantro.

To assemble the Southwest Chicken Wraps, fold in the sides of the tortillas and roll them tightly from the bottom up. Serve immediately or grill lightly seam-side down in the skillet for an extra crispy finish.