In a medium bowl, combine corn, black beans, chopped cilantro, and fresh lime juice. Stir well and season with a pinch of salt to taste. Chill in the fridge for at least 10 minutes.

In another small bowl, mix ingredients for the sweet & creamy chipotle sauce until smooth. Refrigerate for about 10 minutes.

Cut steak into bite-sized cubes and toss with cooking oil and Southwest seasoning. Make sure all pieces are coated.

Preheat a large skillet over medium-high heat. Add seasoned steak cubes and sear for 6 to 8 minutes until desired doneness.

Assemble the bowl with a base of jasmine rice, add chilled corn and black bean salsa, then top with cooked steak, drizzle with sauce, and garnish with avocado slices and cilantro.