In a small saucepan over medium high heat, bring one and a half cups of water to boil. Add Black Bean Quinoa (1 package) and return to a boil. Reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat, fluff, and keep warm for plating.
Meanwhile, place the Corn (1 ear), cut side down, on the cutting board, holding it near the top of the ear. Continue cutting until all of the corn is removed.
In a small bowl, juice Lime (1) and set aside. Slice the Scallion (2) into quarter inch thin slices. Remove leaves from the Fresh Cilantro (0.25 ounce) stems and discard stems. Roughly chop the leaves and set aside.
Slice through the Avocado (1) around the pit and twist the two halves apart. Carefully remove the pit from the avocado. Use your knife's tip to score avocado flesh without piercing the skin, making squares. Then scoop out the avocado and place in a small bowl.
In a second small bowl, combine Sour Cream (2 tablespoon), Chipotle Chili Puree (1 tablespoon), half of the lime juice, Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Stir to combine and set aside.
Pat dry Skinless Chicken Breast (2) with paper towels and coat each chicken breast with the Blackening Seasoning (1 tablespoon).
In a medium sauté pan over medium high heat, add Olive Oil (1 tablespoon). When the pan is hot, add the chicken and cook for 4 minutes on each side.
Remove the chicken from pan and set aside to rest. Then, cut chicken into half-inch pieces and set aside.
Add the corn kernels to the pan along with Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and sauté for 2 minutes.
Turn the heat off, add the avocado, cilantro, and remaining lime juice, then set aside. Add the scallion to the quinoa and mix to combine.
In the center of two bowls, place the quinoa. Place the corn and avocado mixture on top of the quinoa. Place and diced chicken on top of the quinoa next to the corn and avocado. Drizzle the chipotle sauce over the chicken.