In medium bowl, stir together all Salsa ingredients; set aside.
In 12-inch skillet; heat oil over medium heat. Cook and stir bell pepper 2 to 3 minutes or until softened. Stir in beans, corn and jalapeño pepper. Cook and stir 2 to 3 minutes or until hot.
Meanwhile, heat rice as directed on package. Stir rice into bean mixture. Continue to cook and stir 1 to 2 minutes longer until heated through and ingredients are combined. (Add 1 to 2 tablespoons water to keep rice and beans moist, if needed.)
Divide grain mixture evenly among 4 dinner plates. Divide salsa and sour cream among plates. Sprinkle sour cream with additional chipotle chili powder, if desired. Garnish with cilantro and lime wedge.