3 Sea Bass fillets, 1 tablespoon of salt, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 tablespoon of olive oil, 1/2 cup of corn, 1/2 cup of chopped cilantro, 1/2 cup of tomato sauce, juice of 1 lime, 1/2 cup of cream cheese, 1/4 cup of milk, 2 adobo chipotles minced. Sauté the corn with the olive oil. Add the tomato sauce and the fish and cook for 4 minutes. Add the cilantro and lime juice, flip the fish and cook 4 more minutes. To make the sauce, mix the cream cheese, chipotle and milk. Serve with tortillas, avocado and Lua Chips.