In a medium bowl, toss the cooked rice with lime juice, lime zest, and chopped cilantro until evenly combined. Set aside.

In a small bowl, stir together the sour cream, lime juice, chipotle powder, and a pinch of salt until smooth. Add a small splash of water if needed to reach a drizzle consistency. Set aside.

In a bowl or shallow dish, combine the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Add the sirloin steak and toss to coat evenly. Let marinate for 10–15 minutes while preparing the remaining ingredients.

Heat a skillet over medium-high heat. Add the steak and cook for 3–5 minutes per side, depending on thickness, until cooked to desired doneness. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.

Warm the black beans and corn in a small pan or microwave until heated through.

To assemble the bowls, divide the cilantro lime rice among serving bowls. Top with sliced steak, black beans, corn, diced avocado, and tomato. Drizzle with chipotle crema and finish with optional herbs or pickles if desired. Serve immediately.