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

In a skillet, heat olive oil over medium heat. Add the diced red bell pepper, red onion, and corn. Sauté for 5 minutes until softened.

Add the black beans to the skillet along with cumin, chili powder, salt, and pepper. Stir well and cook for another 3-4 minutes.

In a small bowl, mix lime juice with a pinch of salt and drizzle over the avocado slices to prevent browning.

Assemble the bowls: Divide the cooked rice between two bowls. Top with the black bean mixture, sautéed veggies, and avocado slices.

Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt if desired. Serve immediately.