Make the marinade: In a bowl, whisk 2 tablespoons olive oil, juice of 1 lime, 1 minced garlic clove, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and several grinds of pepper.

Marinate the steak: Pat the steak dry. Add it to a bag or shallow dish and pour in the marinade. Coat well. Marinate 20 to 60 minutes at room temperature, or up to 6 hours in the fridge. Do not over-marinate acidic mixtures with flank or skirt steak beyond 8 hours.

Prep the corn: If using fresh corn, shuck and lightly oil the cobs. If using frozen, thaw and pat dry; toss with 1 teaspoon oil, a pinch of salt, and a pinch of smoked paprika.

Heat the grill or pan: Preheat a grill to medium-high or place a cast-iron skillet/grill pan over medium-high heat until very hot. Clean and oil the grates if grilling.

Grill or sear the corn: Grill corn 8 to 10 minutes, turning, until charred in spots and tender. For frozen corn, sear in a hot skillet 5 to 7 minutes, stirring occasionally, until lightly charred. Let cool slightly, then cut kernels off the cob.

Cook the steak: Remove steak from marinade and pat mostly dry. Grill or sear 3 to 5 minutes per side for medium-rare, depending on thickness. Aim for 130–135°F (54–57°C) internal temperature for medium-rare. Transfer to a plate and rest 5 to 10 minutes.

Make the dressing: Whisk 3 tablespoons olive oil, juice of 1 to 2 limes, 1 teaspoon honey, 1 minced garlic clove, a big pinch of salt, and black pepper. Taste and adjust with more lime, salt, or honey.

Slice the steak: Thinly slice against the grain. If using flank or skirt, keep slices very thin for tenderness.

Assemble the bowls: Add greens to bowls. Layer on corn, tomatoes, red onion, avocado, and grains if using. Top with steak, cilantro, and cheese. Drizzle with dressing.

Finish and serve: Add a final squeeze of lime, a pinch of salt, and cracked pepper. Serve right away while the steak is warm.