Add chipotles, honey, garlic, water and lime juice to a blender and blend until smooth.
Season salmon cubes with salt and pour marinade over salmon. Let marinate for 30 minutes to 1 hour. Meanwhile prep the rest of the bowl.
Add rice and water to a rice cooker and set to cook. Alternatively cook rice on the stove.
While rice cooks, turn broiler to high. Place poblanos on a sheet tray and place under the broiler to char skin. Flip peppers every now and then to char the peppers all over. (keep broiler on for salmon).
Place charred peppers in a bowl and cover with plastic wrap to steam. When cool enough to handle, peel, deseed, and slice peppers.
In a medium skillet over medium heat add olive oil. Once heated, add sliced onions. Season with salt and cook until soft and slightly charred. Mix in poblanos. Set aside.
Divide red onion, jalapeño, and cilantro evenly into three medium bowls.
Add corn to one bowl, tomatoes to another, and avocado to the last.
Divide lime juice evenly among the three bowls and season each to taste with salt.
Mix the corn and tomato bowls and mash the avocado. Now the pico de gallo, corn salsa, and guac are ready!
Once the rice is cooked, gently fold in cilantro, lime, oil and salt to taste. Cover to keep warm while you cook the salmon.
Place salmon cubes on a sheet tray. Avoid getting too much marinade on the tray itself as it will burn. Place salmon under broiler and broil until charred and cooked through, about 5-7 minutes. Just keep an eye on it, broilers vary in heat!.
Serve bowl with rice on the bottom, topped with salmon and as much of each topping as desired. yummmmmm