For the Steak:

• 1 pound flank steak or sirloin
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste

For the Roasted Corn:

• 3 cups fresh or frozen corn kernels
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt to taste

For the Cilantro Cream Sauce:

• 1/2 cup Greek yogurt
• 1/2 cup sour cream
• 1 cup fresh cilantro leaves and stems
• 2 tablespoons lime juice
• 1 clove garlic
• 1/2 jalapeño, seeds removed
• 1/4 teaspoon salt

For the Bowl Assembly:

• 2 cups cooked rice
• 2 ripe avocados, sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled cotija or feta cheese
• Lime wedges for serving
• Additional cilantro for garnish