In a medium bowl, whisk together fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, black pepper, and smoked paprika until fully combined.

Place the steak in a large zip-top bag and pour the marinade over it, ensuring the steak is fully coated. Seal and refrigerate for at least 30 minutes.

Prepare your white rice according to package instructions. Stir in additional lime juice, chopped cilantro, and a sprinkle of salt once cooked.

In a saucepan, combine canned black beans with a pinch of cumin and salt. Heat over medium heat for about 5-7 minutes.

In a separate skillet over medium-high heat, add fresh or canned corn. Sauté the corn for about 4-5 minutes until slightly charred.

Slice your avocado, red onion, and halve the cherry tomatoes for toppings.

In a small bowl, blend sour cream with a splash of lime juice, chopped cilantro, minced garlic, and a pinch of salt.

Remove the steak from the marinade, dry, and sear in a skillet or grill over high heat for 3-4 minutes on each side.

Let the steak rest for 10 minutes, then slice against the grain into thin strips.

To assemble, layer cilantro lime rice, warm black beans, sautéed corn, sliced steak, toppings, and dressing.