Preheat oven to 425°F (220°C). Spread diced potatoes on a large baking sheet (13x18 inches minimum) in a single layer without crowding. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.

Bake potatoes for 30-35 minutes, flipping at the 15-minute mark using a spatula to ensure even browning. They should be golden brown and crispy on the edges.

While potatoes roast, heat a large 12-inch skillet over medium heat. Add ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon, until completely browned with no pink remaining. For 93/7 turkey, minimal draining needed. For 80/20 beef, tilt pan and spoon out excess fat.

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

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

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

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