Bring rice and 3 cups water to a boil in medium sauce pan. Reduce heat to low, cover and simmer 40 minutes or until water is absorbed by rice.
Meanwhile, heat oil in large skillet over medium heat. Add onion, bell pepper, corn, chipotle, adobo sauce, garlic, cumin and salt. Sauté 2 minutes, then reduce heat to low. Cover and cook 15 minutes or until vegetables are tender, stirring once or twice. Whisk 1/2 cup cornmeal in bowl add to skillet mixture and cover and cook on low for 10 minutes more. Stirring once or twice (mixture will feel like thick cornmeal slush).
Remove from heat, and stir in hot rice, cilantro, lime juice and zest. Cool 20 minutes. Wet hands and shape mixture into 8 burgers. Refrigerate 30 minutes.
Prepare grill to medium heat. Brush burgers and grill rack with olive oil. Grill 7 minutes per side or until crusty on the outside.