In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is tender.
Remove from heat and let quinoa sit covered for 5 minutes, then fluff with a fork.
While quinoa cooks, in a small bowl, mix together cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and sprinkle the spice mixture evenly over the chicken.
Cook the chicken for 6-8 minutes, stirring occasionally, until fully cooked and lightly browned.
Add the corn kernels and diced red bell pepper to the skillet with the chicken and cook for an additional 3-4 minutes until vegetables are tender.
Remove the skillet from heat.
To assemble the bowls, divide the cooked quinoa evenly among four bowls.
Top each bowl with the cooked chicken and vegetable mixture, black beans, cherry tomatoes, red onion, and shredded cheddar cheese.
Garnish each bowl with sliced avocado, chopped cilantro, and a dollop of sour cream.
Serve with lime wedges on the side to squeeze over the bowls before eating.