Prepare the marinade by whisking together lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, salt, black pepper, and smoked paprika in a large mixing bowl. Aim for a thick consistency to coat the meat evenly, about 5 minutes.

Transfer the marinade to a zip-top bag, add the steak, seal tightly and refrigerate for at least 30 minutes, up to 24 hours for deeper flavor.

Cook your rice according to package instructions, about 15-20 minutes. Fluff rice, stir in lime juice, cilantro, and a pinch of salt while hot.

Warm black beans over medium heat with cumin and salt for about 5 minutes. Char the corn in a dry skillet over medium-high heat until slightly blistered, about 3-4 minutes.

Whisk together sour cream or Greek yogurt, lime juice, minced garlic, cilantro, and salt to create the dressing in a separate bowl, about 5 minutes.

Remove steak from marinade, pat dry with paper towels. Heat skillet until smoking, sear steak for 3-4 minutes on each side until desired doneness.

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

Assemble the bowls starting with cilantro lime rice, then add black beans, corn, sliced steak, avocado, red onion, cherry tomatoes, shredded cheese, dressing, pico de gallo, and fresh cilantro.