In a mixing bowl, whisk together fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, black pepper, and smoked paprika until well combined. Place the flank or skirt steak in a zip-top bag, pour the marinade over it, seal the bag, and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Prepare fluffy white rice according to your package instructions, typically boiling water and simmering for about 15-20 minutes. Once cooked, remove from heat and stir in a splash of lime juice, a generous handful of chopped cilantro, and a pinch of salt for flavor. Keep warm until assembling the bowls.

In a small saucepan over medium heat, combine the canned black beans with a sprinkle of cumin and salt. Stir occasionally, heating until just warm, about 5-7 minutes.

Heat a dry skillet over high heat until smoking. Add corn, spreading it in an even layer. Sauté for about 5-8 minutes, stirring occasionally, until the corn is charred and caramelized.

While the corn is cooking, slice the avocado, thinly slice the red onion, and halve the cherry tomatoes. Mix together sour cream or Greek yogurt, additional lime juice, cilantro, minced garlic, and a pinch of salt to create a creamy dressing.

Remove the marinated steak from the refrigerator and pat dry. Heat a skillet over high heat and sear the steak for 3-4 minutes on each side, or until it reaches an internal temperature of 130-135°F for medium-rare. Let it rest for 10 minutes before slicing.

After resting, slice the steak thinly against the grain to ensure tenderness. Arrange the sliced steak on top of your prepared rice.

In a vibrant bowl, layer the lime-infused rice, warm black beans, charred corn, and sliced steak. Add avocado, red onion, cherry tomatoes, and a drizzle of the creamy dressing. Garnish with fresh lime wedges.