Preheat your oven to 425°F (220°C) and prepare a large baking sheet. Arrange the diced potatoes in a single layer, ensuring they are not crowded to allow for maximum crispiness.

Drizzle the potatoes with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss the potatoes directly on the sheet until every piece is well-coated.

Roast the potatoes for 30 to 35 minutes total. Use a spatula to flip them halfway through the cooking time to ensure they develop a golden-brown crust on all sides.

While the potatoes are in the oven, heat a large skillet over medium heat. Brown the ground meat for 7 to 8 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.

Incorporate the chili powder, cumin, and chopped red onion into the meat. Sauté the mixture for about 5 minutes until the onions are soft and the spices are fragrant.

Add the black beans and corn to the skillet. Cook for an additional 3 to 4 minutes until the mixture is heated through, then remove from the heat.

Assemble the bowls by layering the crispy potatoes first, followed by the meat and bean mixture. Top immediately with shredded cheddar cheese, fresh tomatoes, avocado, and cilantro before serving with lime and sour cream.