Marinate the Steak: Whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, pepper, and smoked paprika in a large bowl. Place steak in a zip-top bag and pour marinade over it, sealing and refrigerating for at least 30 minutes.

Prepare the Rice and Beans: Cook rice according to package instructions. Fluff rice and mix with lime juice, cilantro, and salt. Warm black beans in a saucepan with cumin and salt for about 5 minutes.

Char the Corn: Heat a skillet over high heat and sauté corn kernels for about 3–5 minutes until lightly charred.

Cook the Steak: Remove steak from marinade, let it rest for about 10 minutes, then pat dry. Sear in a hot grill pan for 3–4 minutes on each side until medium-rare. Let it rest for 10 minutes.

Slice the Steak Against the Grain: Slice the rested steak thinly against the grain, about 1/4 inch thick.

Assemble the Bowls: Start with a scoop of rice, layer in black beans and charred corn, top with sliced steak, avocado, red onion, cherry tomatoes, cheese, pico de gallo, and sour cream or yogurt.