Preheat oven to 425 degrees F (220 degrees C). Spread diced potatoes in a single layer on a large baking sheet without crowding. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to coat every piece.

Roast potatoes for 30 to 35 minutes, flipping with a spatula at the 15-minute mark. They should be golden brown with crispy caramelized edges when done. Watch closely in the final 5 minutes.

While potatoes roast, heat a large 12-inch skillet over medium heat. Add ground beef or turkey and cook for 7 to 8 minutes, breaking it up with a wooden spoon, until fully browned with no pink remaining. Drain excess fat if using 80/20 beef.

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

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

Divide crispy potatoes among 4 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 on each bowl and let sit for 30 seconds to melt from the residual heat.

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