Make the citrus‑chipotle marinade: in a medium bowl whisk together the chopped chipotle in adobo (2 tsp), fresh orange juice (120 ml), fresh lime juice (60 ml), 2 tbsp olive oil, minced garlic (2 cloves), smoked paprika (1 tsp), ground cumin (1 tsp), 1 tsp salt and 1/2 tsp black pepper. Taste for heat and acidity — the orange adds sweetness and body to balance chipotle smoke; acid from lime brightens and helps tenderize the chicken.

Marinate the chicken: pat the 720 g chicken thighs dry with paper towel (dry skin crisps better), then place them in a shallow dish or zip‑top bag. Pour half the marinade over the chicken (reserve the other half for basting/grilling), rub to coat, and allow to sit at room temperature for 20–30 minutes or refrigerate for up to 2 hours. Why: brief room‑temp resting brings the meat closer to cooking temperature for even cooking; the acid in the marinade is balanced so it brightens without 'cooking' the meat too much in short times.

Prep the vegetables: preheat your oven to 220°C / 425°F. Toss the 800 g sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt and a pinch of black pepper. Spread them on a rimmed baking sheet in a single layer (don't overcrowd) so they roast and caramelize instead of steaming. Why: high heat and single layer roasting builds a sweet, caramelized crust and tender interior.

Roast the sweet potatoes: place the tray on the middle rack and roast for 25–30 minutes, tossing once halfway through, until edges are golden and centers are tender when pierced. After 20 minutes you can increase oven temperature or broil 1–2 minutes if you want deeper color — caramelization enhances sweetness and texture.

Char the corn: while sweet potatoes roast, heat a cast‑iron skillet or grill pan over high heat (or preheat an outdoor grill). Brush corn cobs (2 cobs) lightly with 1 tbsp olive oil (or butter for richer flavor). Place corn directly on the hot surface and char, turning every 1–2 minutes, until all sides have dark brown/black specks — about 8–10 minutes total. Why: quick, direct charring concentrates sweetness, adds smoky notes and gives attractive texture. If using kernels, heat until they blister and get some color.

Prepare black beans and onion: while things cook, warm the 240 g cooked black beans in a small saucepan with a pinch of salt, 1/4 tsp cumin, and a splash (1 tbsp) of the reserved marinade or water to loosen. Keep over low heat until serving. Thinly slice 80 g red onion or radish and soak in cold water for 5 minutes if you want milder bite and brighter crunch. Why: warming beans with a little seasoning ties them into the dish without overpowering the chipotle marinade; soaking onion mellows sharpness.

Grill the chicken: preheat a grill or a heavy skillet to medium‑high. Pat the chicken thighs again if any excess marinade is on them (to prevent flareups). Place skin side down and sear 5–7 minutes until skin is deeply golden and crispy — this Maillard crust adds flavor and texture and helps render fat. Flip, baste with reserved marinade, and cook another 6–8 minutes, or until an instant‑read thermometer reads 74°C / 165°F at the thickest part. Why: high heat to start locks flavor and crisps skin; finishing at moderate heat ensures the inside cooks through without burning the exterior.

Rest the chicken: transfer cooked thighs to a cutting board, tent loosely with foil and rest 5 minutes. Resting redistributes juices for a juicier result and allows carry‑over cooking to finish safely.

Make the avocado crema: in a blender or bowl mash together 1 ripe avocado, 125 g Greek yogurt, a squeeze of reserved lime (about 1 Tbsp), 1 tbsp chopped cilantro, 1/4 tsp salt and a pinch of black pepper until silky. If too thick, add 1–2 tbsp water or more lime juice for loosen. Why: blending avocado with yogurt gives a tangy, creamy counterpoint to smoky chicken and sweet veg.

Assemble the plate: carve or serve whole thighs. Spoon roasted sweet potato and warm black beans alongside. Cut charred corn off the cob and scatter over the plate (or serve halved cobs beside the chicken). Dot or drizzle avocado crema over the chicken and sweet potato. Finish with the thinly sliced red onion/radish, the remaining chopped cilantro, an extra pinch of smoked paprika, a quick squeeze of lime and a grinding of black pepper. Why: layering textures — crisp skin, creamy crema, starchy sweet potato and crunchy charred corn — keeps every bite interesting.

Serve suggestions: offer extra lime wedges and hot sauce at the table. Leftovers: roast potatoes and beans reheat well; slice leftover chicken chilled for salads or tacos.