Preheat the oven to 475F. Place a wire cooling rack in a rimmed baking sheet then coat it with cooking spray.
Cook brown rice according to package instructions.
In a small low bowl, whisk together mayo and egg until smooth. In another low bowl, whisk together panko, cumin, garlic powder, salt, and pepper.
Taking one chunk of fish at a time, coat it in the mayo/egg mixture then in the panko/spice mixture until well coated then place it on the prepared baking sheet/rack. Repeat with remaining fish then bake them in the oven until golden, crispy, and cooked through about 10-12 minutes
Meanwhile, heat the olive oil in a small saucepan over medium heat. Once oil is hot, add the black beans, corn, and chili powder. Stir to coat then cook until warm, about 6-8 minutes.
Also meanwhile, whisk together the chipotle lime crema ingredients in a small bowl until smooth.
Divide cooked rice, cooked beans and corn, shredded coleslaw, avocado pieces, and crispy fish pieces between bowls. Top with a drizzle of chipotle lime crema and freshly minced cilantro then enjoy!