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

Place your flank or skirt steak into a large resealable bag, pour the marinade over, seal the bag, and gently massage it to ensure the steak is evenly coated. Allow it to marinate in the refrigerator for at least 30 minutes, or ideally 2-4 hours for enhanced flavor.

While the steak is marinating, prepare your cooked white rice according to package instructions. Once cooked, fluff it with a fork and stir in fresh lime juice, chopped cilantro, and a pinch of salt.

In a small saucepan over medium heat, add rinsed black beans along with a sprinkle of cumin and a pinch of salt. Heat for about 5-7 minutes or until warmed through.

In a dry skillet over medium-high heat, add corn kernels and sauté them for about 5-7 minutes until slightly charred. Set aside.

Remove the marinated steak from the bag, gently pat it dry, and heat a large skillet over high heat. Sear for 3-4 minutes on each side until a meat thermometer registers 130-135°F for medium-rare. Let the steak rest for at least 10 minutes before slicing against the grain.

To assemble, layer the rice at the bottom of each bowl. Top with warmed black beans, charred corn, slices of the rested steak, creamy avocado, diced red onion, halved cherry tomatoes, and sprinkle with shredded cheese. Finish with a dollop of pico de gallo or salsa.