Heat a large skillet over medium heat. Add the garlic and ground beef and season with ground cumin, smoked paprika, chili powder, one teaspoon chipotle powder, and onion powder. Season with salt and black pepper, to taste, and stir to combine.

Cook, stirring occasionally, until the meat is browned and broken into small pieces, approximately 8-10 minutes. Break up the beef with a spatula into small chunks while it cooks.

Stir the black beans into the skillet with the beef mixture until thoroughly coated with the seasonings. Remove from heat and carefully drain excess fat from skillet and set aside.

Combine the lettuce, avocado, tomatoes, red onion, and corn in a large bowl. Sprinkle with remaining olive oil, chipotle powder, and fresh lime juice. Generously season with salt and black pepper, to taste, and toss to combine. 

To serve, transfer salad to a serving platter and top with the seasoned beef and black beans, Mexican cheese, and tortilla chips.