Heat the olive oil in a nonstick skillet over medium heat and stir in the onion. Cook the onion for 2-3 minutes until softened. Add the bell pepper to the pan and continue to cook for 1-2 minutes. Stir in the garlic and cook for 1 additional minute or until fragrant.

Stir the chicken into the onion mixture. Add the water and fajita seasoning to the pan stirring to combine. Bring the mixture to a boil and then remove from the heat. Set aside.

To char the corn kernels, place them on a baking sheet and place 2-3 inches under the broiler turning occasionally to roast all sides. Allow the corn to cool then carefully cut the kernels off the corn cob. Transfer the corn to a bowl, discard the cob.

To make the sauce, whisk together the sour cream, honey, adobo sauce, lime juice, zest and chili powder. Season with salt and pepper, to taste.

To assemble, divide the chicken fajita mixture evenly among the 6 avocado halves. Sprinkle the fajita mixture with the corn, jalapeño, cheese and cilantro.

Drizzle each stuffed avocado with the Honey Chipotle Cream and serve immediately. Can be served warm or at room temperature.