Preheat an oven to 350 F and lightly grease a 13x9" casserole dish. To make the black bean layer, combine the black beans, chipotle, maple, chili, cumin, and stock in a food processor and puree until smooth. Season with salt and pepper and set aside.
In a bowl, mix together the passata, minced chipotle, chili, cumin, salt and pepper, to taste. Adjust depending on how spicy you like it.
Cook the pasta al dente and set aside.
Add 3/4 of the spicy tomato sauce to the pot along with the rigatoni, corn, can of black beans (non pureed), and spinach and toss to coat.
Spread 1/2 of the remaining sauce onto the bottom of the pan. Add half of the pasta, then the pureed black beans, the sour cream, and the remaining pasta. Top with the last little bit of sauce, and finish with the shredded cheese.
Place in the oven and bake for 20 minutes or until golden and bubbly. Top with avocado, jalapenos, green onions, and tomatoes and enjoy.