In a bowl, whisk together lime juice, olive oil, garlic, cilantro, cumin, chili powder, salt, black pepper, and smoked paprika. Place the steak in a zip-top bag, pour the marinade over it, and seal. Marinate for 30 minutes to 4 hours, no more than 24 hours to avoid mushiness.

Cook 3 cups of fluffy white rice according to package instructions. Stir in lime juice, cilantro, and a pinch of salt while the rice is hot.

Warm black beans over low heat, seasoning with salt and cumin. In a separate skillet, char 1 cup of corn over medium-high heat for about 5 minutes.

Pat the marinated steak dry and sear in a hot skillet for 3-4 minutes per side until medium-rare. Let the steak rest for 10 minutes.

Assemble the bowls: Add rice, black beans, corn, steak, and toppings like avocado, onion, tomatoes, cheese, pico de gallo, and sour cream.