Make the Marinade: In a bowl, whisk together 2 tbsp olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, pepper, and 1/4 cup cilantro.

Marinate the Steak: Place flank steak in a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 30 minutes (or up to overnight for best flavor).

Cook the Rice: Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, water, salt, and 1 tbsp olive oil. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered 5 minutes. Fluff with fork, then stir in cilantro and lime juice.

Cook the Steak: Heat a large skillet or grill pan over high heat. Remove steak from marinade and pat dry with paper towels. Add 1 tbsp olive oil to the pan and sear steak 4–5 minutes per side for medium-rare (internal temp 130–135°F). Adjust time for desired doneness. Transfer steak to a plate, tent with foil, and let rest 5–10 minutes.

Sauté the Veggies: In the same pan, add the sliced bell peppers, onions, and corn. Sprinkle with a pinch of salt and cook over medium-high heat until softened and slightly charred, about 5–7 minutes.

Slice the Steak: Cut steak thinly against the grain for tenderness.

Assemble Bowls: Divide cilantro lime rice among 4 bowls. Top with sliced steak, sautéed veggies, avocado slices, salsa, and additional cilantro. Serve with lime wedges on the side.