In a small bowl, combine smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir well.

Pat dry the white fish fillets and rub with olive oil. Coat with the spice blend and squeeze lime juice over them.

Heat a skillet over medium-high heat and cook the seasoned fish for 3-4 minutes on each side until blackened.

In a mixing bowl, whisk together Greek yogurt, lime juice, garlic powder, chili powder, and salt until smooth.

At the base of each bowl, add cooked rice, shredded lettuce, black beans, and corn. Top with the blackened fish.

Slice avocado and arrange on the fish, then add pico de gallo and sprinkle with cilantro and crumbled cheese if desired.

Drizzle the creamy sauce over each bowl and serve immediately with lime wedges.