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

Place the flank or skirt steak into a resealable zip-top bag and pour the marinade over it, ensuring the meat is thoroughly coated. Seal the bag and refrigerate for at least 30 minutes or up to 24 hours.

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

Drain and rinse the canned black beans, then warm them in a small saucepan for about 5 minutes.

Char the corn in a skillet until slightly browned, about 3-4 minutes.

Heat a skillet over high heat, add olive oil, and sear the marinated steak for about 3-4 minutes per side.

Transfer the cooked steak to a cutting board, let it rest for 10 minutes, then slice it thinly against the grain.

Assemble your bowls with cilantro lime rice, warmed black beans, charred corn, sliced steak, avocado, red onion, cherry tomatoes, shredded cheese, pico de gallo, and sour cream.