Cilantro-Lime Shrimp Bowl

Combine black beans, corn and 1/4 teaspoon each salt and pepper in a medium bowl. Set aside.

Combine Hatch chiles, yogurt, serrano, 1 tablespoon oil, 1 tablespoon lime juice, 1/2 tablespoon garlic and 1/4 teaspoon salt in a blender; process until smooth, about 1 minute. Set the yogurt sauce aside.

Toss shrimp with the remaining 1 1/2 tablespoons garlic and 1/4 teaspoon each salt and pepper. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook, undisturbed, for 4 minutes. Add lime zest, cilantro and the remaining 3 tablespoons lime juice; stir to combine. Cook, stirring often, until the shrimp are opaque, 2 to 3 minutes.

Divide rice, shrimp, black bean mixture and avocado evenly among 4 bowls and drizzle with yogurt sauce. Garnish with additional cilantro and serve with lime wedges, if desired.