Begin by seasoning the flank or sirloin steak with salt, pepper, and optional chili powder or cumin. Let it sit for about 10 minutes.

Heat a grill or skillet over medium-high heat for about 4-5 minutes. Sear the steak for 4-5 minutes on each side for medium-rare. Let it rest for at least 5 minutes before slicing.

Roast the corn on the grill or in a pan with olive oil over medium heat for approximately 10 minutes until charred and tender. Let cool before slicing off the kernels.

Combine cilantro, sour cream or Greek yogurt, lime juice, garlic, olive oil, and a pinch of salt in a blender. Blend until smooth.

Assemble the bowl with cooked rice, sliced steak, avocado, and roasted corn. Drizzle with cilantro cream sauce and serve with lime wedges.