Start with the star of the dish, the steak. Combine chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper in a small bowl. Rub this seasoning mix all over the steak. Heat a grill pan or skillet with avocado oil over medium-high heat.

Place the steak on the pan and grill each side for about 3-4 minutes or until your desired level of doneness is achieved. Remove it from the heat and allow it to rest for at least 5 minutes before slicing into thin strips.

Dice the red onion and wash the lettuce thoroughly. Warm the black beans and corn in separate saucepans over medium heat, adding a pinch of salt for taste. For a creamy lime crema, mix sour cream (or Greek yogurt) with lime juice and a pinch of salt in a small bowl. Stir well until smooth and set aside.

Start building your bowl with a base layer of cooked rice or quinoa. Next, evenly distribute the shredded lettuce on top. Arrange the grilled steak slices, black beans, and corn kernels around the bowl. Sprinkle shredded cheese and fresh cilantro over the top. Add dollops of guacamole, pico de gallo, and lime crema, then garnish with lime wedges.