Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or foil.

Spread diced potatoes in a single layer on the baking sheet with space between each piece. Drizzle with olive oil, sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.

Roast for 30 to 35 minutes, flipping once halfway through, until golden brown and crispy on the edges.

While potatoes roast, heat a large skillet over medium heat. Add ground beef or turkey and cook for 7 to 8 minutes, breaking up with a wooden spoon, until browned and cooked through. Drain excess fat if needed.

Add chili powder, cumin, and chopped red onion to the meat. Stir and cook for 5 minutes until onion softens and spices are fragrant.

Stir in black beans and corn. Cook for 3 to 4 minutes until heated through. Adjust seasoning to taste.

Divide crispy potatoes among 4 bowls, about 1 cup each. Top each with about 3/4 cup of the meat mixture.

Sprinkle 3 to 4 tablespoons of shredded cheddar over each bowl. Let sit 30 seconds to melt from the residual heat.

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