Heat the olive oil in a skillet over medium-low heat. Add the sliced yellow onions and cook for about 30 minutes, stirring occasionally, until soft, golden, and caramelized.

While the onions cook, add the cream-style corn, black pepper, sugar, and 2 tablespoons of chipotle pepper puree to a small saucepan. Bring to a gentle simmer and cook for 5–7 minutes, stirring frequently. Remove from the heat.

In a small bowl, combine the softened cream cheese with the remaining 1½ tablespoons of chipotle pepper puree. Stir until smooth and evenly blended.

Melt 1 tablespoon of butter in a hot skillet. Add a thick slice of sourdough or Texas toast and sear on both sides until golden brown and lightly crisp. Repeat with additional bread as needed.

Generously spread the chipotle cream cheese over the toasted bread.

Layer the caramelized onions, drained black beans, and avocado over the cream cheese.

Melt the remaining tablespoon of butter in a skillet. Cook the eggs sunny-side up, or until the whites are set and the yolks reach your preferred doneness.

Place the cooked eggs over the sandwich toppings.

Spoon 3–4 tablespoons of the warm chipotle creamed corn diagonally over each Chipotle Breakfast Sandwich.

Finish with diced red onion, chopped cilantro, and crumbled Cotija cheese. Serve immediately while warm.