Mexican-Style Grilled Chipotle-Lime Chicken and Chorizo Bowls - Hispanic Heritage

Ingredients

• 5 limes, for juice/wedges
• 2 teaspoons ground cumin, divided
• 2 ½ teaspoons kosher salt, divided
• 3 tablespoons diced chipotle peppers in adobo sauce, divided
• 4 tablespoons extra-virgin olive oil, divided
• 6 boneless, skinless chicken thighs (about 1 ½ lb)
• 3 medium yellow onions
• 2 large poblano peppers
• 2 (15.5 oz) cans pinto beans
• 1 cup water
• 1 ½ cups basmati (or Mexican) rice
• ½ bunch fresh cilantro, divided
• 3 ripe Hass avocados
• 3 links fresh chorizo sausage (about 12 oz)
• 1 ½ cups pico de gallo
• 1 (10.8 oz) bag frozen southwest-style (or Mexican street) corn
• 12 small flour (or corn) tortillas (optional, for serving)