For the chicken:

• 1/4 medium red onion coarsely chopped
• 2 cloves garlic
• 1 tablespoon adobo sauce (see note 1)
• 1 tablespoon ancho chile powder
• 1 tablespoon olive oil plus 1 tablespoon for oiling the pan
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (see note 2)
• Salt and freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs

For the rice:

• 1 cup basmati rice
• 1 bay leaf
• salt
• 1 tablespoon fresh cilantro minced
• 1 tablespoon lemon juice from 1 lemon
• tablespoon lime juice from 1 lime

For the corn salsa:

• 12 ounces frozen corn
• 1/4 cup red onion finely chopped
• 1 medium roasted poblano pepper diced
• 1 Jalapeno pepper stemmed, seeded, and finely chopped
• 2 tablespoons fresh cilantro minced
• 1 1/2 teaspoons lemon juice from 1 lemon
• 1 1/2 teaspoons lime juice from 1 lime
• salt

For the tomato salsa:

• 1 pound tomatoes cut into 1/4-inch pieces
• 1/4 cup red onion finely chopped
• 1/4 cup fresh cilantro minced
• 3 Jalapeno peppers seeded, stemmed, and finely chopped
• 2 teaspoons lime juice from 1 lime
• salt

For the guacamole:

• 2 large avocados halved and pitted
• 1 teaspoon lemon juice from 1 lemon
• 1 teaspoon lime juice from 1 lime
• 1/4 cup red onion finely chopped
• 1-2 tablespoons fresh cilantro minced
• 1/2 Jalapeno peppers seeded, stemmed, and finely chopped
• salt

For assembling the bowls:

• 1 (15 ounce) can black beans rinsed and drained (see note 3)
• 2 cups shredded cheddar cheese shredded