In a mixing bowl, combine the fresh lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, salt, pepper, and smoked paprika. Whisk until well blended. Place the flank or skirt steak in a resealable bag or dish, pour the marinade over it, ensuring the steak is fully coated. Allow it to marinate in the refrigerator for at least 30 minutes, ideally 2-4 hours.

While the steak marinates, prepare the rice. Cook it according to the package instructions, then fluff it with a fork. Warm the drained black beans over medium heat, stirring in a pinch of cumin for extra flavor. Once cooked, mix the rice with fresh lime juice, chopped cilantro, and salt. Set both rice and beans aside.

Heat a dry skillet over medium-high heat until hot, then add the corn. Cook for about 5-7 minutes, stirring occasionally, until charred and lightly browned. Remove from heat and set aside.

In the same skillet, increase the heat to high. Remove the marinated steak, pat it dry, and sear for 3-4 minutes on each side until the internal temperature reaches 130-135°F for medium-rare. Transfer to a cutting board, cover loosely with foil, and let it rest for 10 minutes before slicing against the grain.

To assemble, start with a layer of cilantro lime rice, then add black beans and charred corn. Layer on sliced steak, avocado, red onion, and cherry tomatoes. Sprinkle with cheese and finish with pico de gallo and sour cream. Garnish with additional cilantro and lime wedges.