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 well combined. Place steak in a zip-top bag, pour marinade over it, seal the bag, and gently massage to coat the meat. Allow to marinate in the refrigerator for at least 30 minutes, ideally 2-4 hours.

Cook the white rice according to package instructions until fluffy. Transfer to a bowl and stir in additional lime juice, chopped cilantro, and a pinch of salt. In a saucepan, warm the black beans over medium heat, adding a dash of cumin and salt until heated through.

Heat a skillet over medium-high heat and add the corn. Sauté the corn, stirring occasionally, until it begins to char and turn golden, about 5-7 minutes.

Remove the marinated steak from the bag and pat dry with paper towels. Heat the skillet until smoking, then add the steak. Sear for 3-4 minutes on each side, until it reaches 130-135°F for medium-rare. Transfer to a cutting board and let it rest for 10 minutes.

After resting, slice the steak against the grain into thin strips.

In large serving bowls, layer a generous amount of cilantro lime rice as the base. Add warmed black beans, charred corn, and sliced steak on top. Finish with toppings like sliced avocado, red onion, halved cherry tomatoes, shredded cheese, and pico de gallo or salsa. Garnish with sour cream or Greek yogurt, cilantro, and lime wedges.