Cook the brown rice according to package instructions. Set aside once done.

In a skillet, heat 1 tbsp olive oil over medium heat. Add the black beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.

In a separate pan, heat the remaining olive oil and sauté the corn kernels for 3-4 minutes until slightly charred. Remove from heat.

Prepare the lime dressing by whisking together lime juice, a pinch of salt, and a dash of olive oil.

Assemble the bowl: Start with a base of brown rice, then layer with black beans, sautéed corn, diced bell pepper, chopped red onion, and avocado slices.

Drizzle the lime dressing over the bowl and garnish with fresh cilantro. Serve immediately.