Cook the rice according to package instructions. (I find rice cooks best when using 1-3/4 cups of water to every 1 cup of rice–which is 1/4 cup less liquid than most instructions specify.) Remove from the heat and allow to rest, covered, for 5 minutes. Fluff the rice with a fork, and stir in the salsa. Cover to keep warm, and set aside. The rice may be made in advance and reheated.
To assemble, divide the greens among 4 bowls. Top each bowl with a quarter of the rice mixture and then the cheese. Follow with the chicken, black beans, corn, bell pepper, avocado, and cilantro.
Serve immediately, drizzled with chipotle lime crema or dressing of choice.