Begin by cooking the long-grain white rice according to package instructions, usually simmering in boiling water for about 15–20 minutes. Once cooked, fluff the rice with a fork to keep it warm.

In a blender, combine sour cream, chipotle peppers in adobo, fresh lime juice, minced garlic, and a pinch of salt. Blend until smooth and set aside.

Pat the flank steak dry, rub it with olive oil, and season it generously. Preheat a skillet and sear the steak for about 3-5 minutes per side until medium-rare. Let it rest for 10 minutes before slicing.

In the same skillet, add sliced bell peppers and white onion. Sauté on medium heat for 8-10 minutes until tender-crisp.

Add corn kernels to the skillet with the remaining juices. Cook for 3-4 minutes until lightly browned and charred.

To assemble, create a base of rice, layer with sliced steak, sautéed peppers, onions, black beans, roasted corn, and avocado. Drizzle with chipotle sauce and sprinkle with cilantro.