In a mixing bowl, combine fresh lime juice, olive oil, minced garlic, chopped cilantro, ground cumin, chili powder, salt, black pepper, and smoked paprika to create a flavorful marinade. Add flank or skirt steak, ensuring it's well coated, and let it marinate in the refrigerator for 2–4 hours.

While the steak marinates, cook white rice according to package instructions. Fluff the rice with a fork and stir in lime juice, salt, and chopped cilantro.

In a small saucepan, warm canned black beans over medium heat with a touch of cumin and dash of salt for 5-7 minutes.

Heat a dry skillet over medium-high heat and add corn kernels. Cook for 5–7 minutes, stirring occasionally, until slightly blistered.

Slice avocado, red onion, and cherry tomatoes for toppings.

Heat a cast-iron skillet over high heat and sear steak for 3-4 minutes on each side until it reaches an internal temperature of 130-135°F for medium-rare. Let it rest for 10 minutes.

Slice the steak against the grain into thin strips.

Assemble the bowls with a base of cilantro lime rice, layer with black beans and charred corn, add sliced steak, then top with avocado, red onion, cherry tomatoes, shredded cheese, and pico de gallo or salsa.