Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the butternut squash pieces on a medium baking tray with 1 tbsp oil, the smoked paprika and the chipotle chilli flakes. Roast for 40 minutes, turning halfway through. Meanwhile, cook the rice according to the instructions on the packet and keep warm.
Heat 1 tbsp oil in a medium frying pan. Add the onion and cook for 8-10 minutes, until just softened, then add the garlic, smoked paprika, cumin, tomato purée and chipotle paste and cook for 3 minutes. Add the beans with the red wine vinegar and a splash of water and cook for 15 minutes, then lightly mash with the back of a fork.
Bring a medium pan to the boil and cook the corn for 8 minutes. Drain and brush with the remaining oil, then cook over a hot griddle pan for 3-4 minutes on each side until deep golden all over. Trim the corn off the cobs.
Scoop the flesh of 1 avocado into the bowl of a mini food processor and blitz with the lime juice and seasoning until smooth. Add water until it has a pourable consistency. Cut the other avocado into thin slices just before serving.
Divide the rice between 4 bowls. Top with the refried beans, roasted butternut and grilled corn. Fan out the avocado slices on one side of the dish then drizzle over the avocado cream. Garnish with coriander, jalapeño slices, lime wedges and chipotle chilli flakes.