In a pot, combine the rice and water (or broth) and bring to a boil. Once boiling, reduce the heat, cover, and simmer for about 18-20 minutes or until the rice is cooked.

In a blender, combine the sour cream, chipotle peppers, adobo sauce, lime juice, garlic, and salt. Blend until smooth and set aside.

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the flank steak with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Cook for about 4-5 minutes on each side for medium-rare. Remove from the skillet, let it rest for a few minutes, and then slice it thinly.

In the same skillet, add the sliced bell peppers and onion. Sauté for about 5-7 minutes until the vegetables are tender. Add the corn and cook for an additional 2-3 minutes.

Start with a base of rice, then layer on the sliced steak, sautéed vegetables, black beans, corn, diced avocado, and a drizzle of the chipotle sauce. Garnish with fresh cilantro and serve with lime wedges.