In a medium sized bowl, combine the corn kernels, onion, salt, pepper, and juice from 1 lime. Toss to combine.
Let this sit for a while, about 15 minutes, stirring here and there.
Stir in the tomatoes and cilantro, then check the taste for seasoning, adjust as needed and set aside.
In a small bowl, stir together sour cream and chipotles and set aside.
Heat olive oil in a large, nonstick skillet over medium high heat. Add in ground chicken, and cook, while breaking up with a wooden spoon, until meat is no longer pink.
Add in garlic and cook for another minute or two.
Then stir in cumin, chili powder, paprika, onion powder, salt, pepper, and juice of 1 lime.
Cook for another minute or two, then remove from heat.