Preheat your oven to 350 degrees F.
Rinse and drain the black beans. Remove large pieces of lettuce from the head to form "cups". Then, gently wash and dry them.
In a baking dish or dutch oven, add chicken breasts. Pour olive oil over top and season with garlic powder, onion powder, cumin, chili powder, salt, and pepper.
Pour the salsa on top of the chicken. Mix it around to fully coat, but try to keep the chicken fully submerged in the juices.
Cover the baking dish with foil or place the lid on the dutch oven, if using. Cook in the oven for 40 minutes or until the internal temperature of the chicken reaches 165 degrees F.
While the chicken is baking, clean the corn and place it on a baking sheet. Roast in the oven for 20 to 30 minutes.
Remove both the chicken and corn from the oven and allow to cool slightly.
Remove the chicken from the baking dish and place it on a cutting board. Shred it with two forks before placing it back in the dish and mixing it with the salsa and seasonings.
Cut the corn off the cobs.
Assemble the lettuce wraps by filling the lettuce cups with shredded chicken, black beans, and roasted corn. Then, top with your favorite taco toppings. Serve while the chicken and corn are still warm from the oven.