Whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a mixing bowl until well combined. Place chicken breasts in the marinade, turning to coat completely, then cover and refrigerate for 20 minutes to 2 hours.

Preheat your grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side until internal temperature reaches 165°F. The chicken should have nice grill marks and feel firm to the touch.

Let the grilled chicken rest for 5 minutes before slicing - this keeps all those juices locked in. Slice against the grain into ½-inch strips for tender bites.

Warm tortillas in a dry skillet for 30 seconds per side or microwave for 15-20 seconds until pliable. Heat black beans and rice if they're not already warm.

Lay each tortilla flat and spread 1-2 tablespoons chipotle ranch down the center. Layer with rice, black beans, sliced chicken, cheese, lettuce, tomatoes, and corn if using. Sprinkle with fresh cilantro.

Fold the sides of the tortilla inward, then roll tightly from the bottom to create a secure burrito. For extra crispiness, lightly grill the wrapped burrito seam-side down for 1-2 minutes.