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

Place the steak in a large zip-top bag, pour the marinade over it, seal and refrigerate for 30 minutes to 4 hours.

Cook white rice according to package instructions, then fold in lime juice, chopped cilantro, and a pinch of salt.

In a small saucepan, warm black beans with a dash of cumin and a pinch of salt for about 5 minutes.

Preheat skillet over medium-high heat, add fresh corn kernels and sauté for about 5–7 minutes until charred.

Slice avocado, red onion, and halved cherry tomatoes while the corn chars.

Whisk together sour cream or Greek yogurt, fresh lime juice, minced garlic, chopped cilantro, and a pinch of salt in a small bowl.

Remove steak from the marinade, let it sit for about 10 minutes, then pat dry and sear in a hot skillet for 3-4 minutes per side.

Transfer the cooked steak to a cutting board, allow it to rest for 10 minutes.

Assemble bowls with a base of cilantro lime rice, topped with black beans, charred corn, sliced steak, avocado, red onion, tomatoes, cheese, pico de gallo, and drizzle with dressing.