Marinate the steak by combining fresh lime juice, olive oil, minced garlic, chopped cilantro, ground cumin, chili powder, salt, black pepper, and smoked paprika. Place the steak in a bag, coat it with marinade, and refrigerate for at least 30 minutes, preferably up to 24 hours.

Prepare the rice according to package instructions and fluff it. Stir in lime juice, chopped cilantro, and a pinch of salt. Warm the black beans in a saucepan over low heat.

Char the corn in a hot skillet without stirring for 2-3 minutes, then stir and cook for another minute.

Cook the marinated steak in a preheated skillet for 3-4 minutes on each side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.

Slice the rested steak against the grain into thin strips.

Assemble bowls starting with cilantro lime rice, adding black beans, charred corn, sliced steak, avocado, red onion, cherry tomatoes, cheese, and toppings of your choice.