Mix together the taco seasoning ingredients together in a small bowl.
Place the cashews in a medium heatproof bowl and cover with boiling water. Soak for 10 minutes, or until you're finished with the skillet.
Place a large 12-inch skillet (preferably, cast iron) over medium heat. When water flicked onto the skillet sizzles, add the beef. Season with salt and pepper. Cook for 5 minutes, or until the meat begins to brown, breaking it apart with the back of your spoon to form bite-sized chunks.
Add the garlic and oregano and sauté for 3 minutes more, until very fragrant. Remove the meat mixture to a bowl and set aside.
Add the olive oil to the skillet. When it shimmers, add the onion and bell peppers. Sauté over medium-high heat for 5 minutes, or until the vegetables begin to soften.
Return the beef to the pan along with the tomatoes, corn kernels, and taco seasoning. Toss together and cook for another 5 minutes, or until the tomatoes have begun to release their juices. Remove from the heat.
Meanwhile, drain the cashews and puree them in a food processor or blender with the lime juice, chipotle and 1/3 cup of water. Add more water by the tablespoon until the nut sauce is smooth and you reach the consistency of ranch dressing. Season to taste with salt.
To serve, drizzle the skillet with the chipotle cashew cream, garnish with avocado slices, lime wedges and cilantro leaves, and serve with the remaining sauce on the side.
