Mince your chipotle pepper and garlic.

Add yogurt, minced chipotle with adobo sauce, minced garlic, lime juice, into a medium bowl. Whisk or stir to combine really well.

Season with sea salt, to your taste.

Alternatively, you may use a food processor to combine and pulse the above ingredients and create a smooth yogurt chipotle sauce.

Next chop your bell pepper and place it into a mixing bowl. Add in the corn and flaked tuna, and your yogurt chipotle sauce, then stir to combine everything well.

Slice your avocados in half lengthwise around the pit.

Open the halves to expose and remove the pit.

Using a spoon, scoop out some of the insides of the avocado if you need to. Make sure that you have enough space for the filling. Chop any remaining avocado flesh and add it into your tuna mixture.

Spoon your chipotle tuna salad into the avocado cups as shown. Sprinkle with freshly chopped cilantro.

Serve immediately, with lime wedges and enjoy!