In a medium bowl, combine minced chipotle peppers, lime juice, lime zest, minced garlic, olive oil, salt, and black pepper. Add shrimp and toss until well coated. Let marinate for 10-15 minutes.
Heat a large skillet over medium-high heat. Add marinated shrimp in a single layer and cook for 2-3 minutes per side until pink and slightly charred. Don't overcook.
While shrimp cooks, prepare your rice base according to package instructions if not pre-cooked.
Slice avocado, rinse black beans, and prepare all toppings.
Divide cooked rice among 4 bowls. Top with shrimp, avocado slices, black beans, corn, and salsa.
Garnish with fresh cilantro and serve with lime wedges on the side.