In a mixing bowl, combine olive oil, cumin, chili powder, salt, and pepper. Coat the flank steak evenly with the marinade. Let marinate for 30 minutes.

Preheat your grill or large skillet over medium-high heat.

Cook the marinated steak for 4-5 minutes on each side for medium-rare.

Transfer the steak to a cutting board and allow to rest for 10 minutes.

Slice the steak against the grain into thin strips.

In the same skillet, add olive oil and grill fresh corn or sauté frozen corn until heated through, about 3-5 minutes.

Halve the cherry tomatoes and dice the red onion. Set aside.

Slice the ripe avocados and drizzle with lime juice.

Layer quinoa or brown rice as the base, and arrange steak, corn, tomatoes, onion, and avocado on top.

Garnish with fresh cilantro and add hot sauce or salsa if desired.