Pan Seared Tilapia Bowls with Chipotle-Avocado Crema

This is quite a delicious dish.  The star of it though is the chipotle-avocado crema.  Yes, it has a little heat to it, but the flavors are outstanding!  It's also quite versatile.  Besides this dish, I like to put mine as dressing on sandwiches, in salad, or even use it as dip for tortilla chips.  Simply delicious!  Enjoy!
For chipotle-avocado crema:
-1 cup plain Greek yogurt
-2 small limes, juiced
-2 large avocados, pitted and scooped
-2 garlic cloves, peeled, but left whole
-2 chipotle peppers in adobo sauce
-1 tsp salt
-1/2 tsp pepper
For tilapia seasoning:
-1 tsp chili powder
-1 tsp paprika
-1 tsp cumin
-1 tsp garlic powder
-1/2 tsp salt
-1/4 tsp pepper
Remaining ingredients:
-1 Tbs extra virgin olive oil
-6 tilapia filets
-3 cups cooked rice
-1 (15 oz) can black beans, rinsed and drained
-1 (15 oz) can corn, drained
-2 Roma tomatoes, diced
Place all crema ingredients in your food processor.  Process until smooth and well blended.  Pour into container and refrigerate until ready to use.
Heat oil in large skillet.
Pat tilapia dry with paper towels.
In a small bowl, combine all seasoning ingredients.  Mix well.  Season both sides of tilapia with that.
Place fish in hot oil.  Cook until fish is done (about 3-4 minutes on each side).
To assemble the bowl, place a little rice, beans, corn and tomatoes.  Top with some of the fish.  Drizzle the crema all over.  Mix and enjoy!