Preheat your oven to 425°F (220°C) while you wash and dice russet potatoes into bite-sized pieces. Spread the diced potatoes onto a large baking sheet, ensuring they are in a single layer for crispiness. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss everything well, then bake for 30-35 minutes, flipping halfway, until the potatoes are golden brown and crispy.

As the potatoes roast, heat a large skillet over medium heat. Add your choice of ground beef or turkey, breaking it apart with a wooden spoon. Cook for about 7-8 minutes, stirring occasionally, until the meat is browned and no longer pink. If using beef, drain any excess fat.

Once the meat is browned, stir in chili powder, cumin, and chopped red onion. Continue cooking for 5 minutes, allowing the onion to become translucent and fragrant.

Next, add the rinsed black beans and corn kernels to the skillet. Stir well and cook for an additional 3-4 minutes, ensuring everything is heated through. Adjust seasonings with salt or pepper to taste if needed.

Once the potatoes are perfectly roasted, remove them from the oven and divide them among serving bowls. Top with the flavorful meat mixture, followed by shredded cheddar cheese.

For the finishing touch, add chopped cherry tomatoes, diced avocado, and fresh cilantro over each bowl. Serve each bowl with a lime wedge and a dollop of sour cream.