Preheat your oven to 425°F (220°C). Spread the diced potatoes in a single layer on a large baking sheet (at least 13x18 inches). Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly. Do not crowd the pan for best crispiness.

Bake the potatoes for 30 to 35 minutes, flipping once at the 15-minute mark with a spatula. Roast until golden brown and crispy on the edges.

While the potatoes roast, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for 7 to 8 minutes, breaking it up with a wooden spoon, until completely browned with no pink remaining. Drain excess fat if needed.

Add the chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes until the onion softens and becomes translucent.

Stir in the black beans and corn. Cook for 3 to 4 minutes until heated through. Taste and adjust seasonings as needed.

Divide the crispy potatoes among 4 serving bowls, about 1 cup per bowl. Top each with approximately 3/4 cup of the meat mixture. Immediately sprinkle 3 to 4 tablespoons of shredded cheddar per bowl and let sit for 30 seconds to melt.

Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.