1. Whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, pepper, and smoked paprika. Pour over steak in a zip-top bag or shallow dish. Marinate at least 30 minutes, ideally 2 to 4 hours, and up to 24 hours maximum.

2. Cook the rice if needed and while still hot stir in lime juice, chopped cilantro, and salt. Warm black beans with cumin and salt in a small saucepan. Char the corn in a dry skillet over medium-high heat until lightly browned. Prepare all toppings and mix together the dressing ingredients in a small bowl.

3. Remove steak from marinade and let sit at room temperature for 10 minutes. Pat completely dry. Heat a skillet or grill pan over high heat until very hot. Add a small amount of oil and sear steak for 3 to 4 minutes per side, until internal temperature reaches 130 to 135°F for medium-rare.

4. Transfer steak to a cutting board and rest for 10 minutes. Slice against the grain on a diagonal into thin strips.

5. Assemble bowls with a base of cilantro lime rice. Top with black beans, corn, sliced steak, avocado, red onion, tomatoes, and shredded cheese. Finish with pico de gallo, creamy dressing, fresh cilantro, and lime wedges.