Prepare the Spice Blend: In a medium bowl, mix together smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper until evenly distributed.

Season the Fish: Pat the white fish dry, rub both sides with olive oil, coat generously with the spice blend, and squeeze fresh lime juice over it.

Cook the Fish: Heat a large skillet over medium-high heat for about 2 minutes, place the seasoned fish in the skillet, and cook for 3–4 minutes on each side until blackened and flaky.

Make the Creamy Sauce: Whisk together Greek yogurt or sour cream, lime juice, garlic powder, chili powder, and a pinch of salt in a small bowl until smooth.

Assemble the Bowls: Divide cooked rice into bowls, layer on shredded lettuce or cabbage, then add black beans and corn. Place blackened fish on top, followed by avocado, pico de gallo, and cilantro.

Serve: Drizzle the creamy sauce over the assembled bowls and serve with lime wedges.