Preheat your oven to 425°F (220°C). Wash and dice the russet potatoes into bite-sized pieces. Toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until well-coated.

Roast the seasoned potatoes in the preheated oven for 25-30 minutes, stirring halfway through.

Heat a skillet over medium heat. Brown the ground beef or turkey for about 5-7 minutes. Drain excess fat and stir in chili powder, cumin, and chopped red onion, cooking until the onion softens, about 3-4 minutes.

Stir in the black beans and corn kernels into the meat mixture, heating through for an additional 2-3 minutes.

In serving bowls, layer the crispy roasted potatoes as the base. Spoon the savory meat mixture over the potatoes.

Sprinkle shredded cheddar cheese over the top, followed by cherry tomatoes, diced avocado, and freshly chopped cilantro.

Serve immediately with lime wedges and a dollop of sour cream on the side.