In a small bowl, whisk together the mayonnaise, fresh lime juice, and 1 teaspoon of adobo sauce until smooth. Transfer to a squeeze bottle and refrigerate.

Rinse the white rice until water runs clear. Simmer with 1.5 cups of water for 15 minutes, then let rest covered for 10 minutes before fluffing.

Heat a dry cast-iron skillet over medium-high heat. Add the dried sweet corn and let sit undisturbed for 2-3 minutes until charred spots form. Remove and set aside.

Whisk together the honey, minced chipotle peppers, soy sauce, and minced garlic in a small cup. Keep near the stove.

Heat avocado oil in the skillet over medium-high. Sear the dried salmon fillets for 3-4 minutes until a deep golden crust forms, then flip.

Reduce heat to medium-low. Pour the honey chipotle mixture over the salmon. Baste for 1-2 minutes until sticky and caramelized. Stir in the cold butter to thicken.

Layer fluffy white rice in a shallow bowl. Top with the glazed salmon. Arrange the avocado, charred corn, black beans, and red onions around the fish. Zigzag the creamy chipotle sauce over the top, and garnish with fresh cilantro and a lime wedge.