Preheat the oven to 450°F and line a rimmed baking sheet with either a Silpat mat or parchment paper. Set aside.
Heat a large skillet over medium heat then add the garlic and ground beef. Season with the cumin, chili powder, paprika, onion powder, and 1 teaspoon of chipotle powder, Season with salt and pepper to taste. Mix well to combine.
Cook, stirring occasionally until the meat is browned, about 8-10 minutes. Be sure to break up the beef into small chunks with a spatula while stirring.
While beef is browning, arrange strips of tortilla on the prepared baking sheet. brush lightly with 1 tablespoon of olive oil. Place in oven until crispy - about 6-8 minutes.
Stir the black beans into the skillet with the beef until thoroughly coated with the seasonings. Remove from heat, drain excess fat from skillet, and set aside.
In a large salad bowl, combine the lettuce, avocado, corn, tomatoes, and onion. Sprinkle with remaining olive oil, chipotle, and fresh lime juice. Liberally season to taste with black pepper and salt, then toss to combine.
To serve, transfer salad to platter and top with the seasoned beef black bean mixture, the Mexican Cheese, and tortilla strips.