Preparation Steps

• In a large bowl, whisk 1.0 tablespoon olive oil with lime juice, chili powder, smoked paprika, cumin, garlic powder, oregano, cayenne, 0.75 teaspoon salt, 0.5 teaspoon black pepper, and minced garlic. Add shrimp and toss to coat. Marinate while you prep the veggies (about 10 minutes).
• Heat 2.0 tablespoon olive oil in a large skillet over medium-high. Add sliced bell peppers and red onion, season with a pinch of salt, and cook, tossing occasionally, until tender-crisp and lightly charred, 6 to 8 minutes. Transfer to a plate.
• In the same skillet, add marinated shrimp in a single layer. Cook until pink and opaque, about 2 minutes per side. Remove from heat so they don’t overcook.
• Warm the black beans and corn in a small saucepan over low heat until heated through, 3 to 4 minutes. Season with a pinch of salt if needed.
• Divide warm cooked rice among 4 bowls. Top with the pepper-onion mixture, black beans, corn, and shrimp.
• Finish each bowl with diced avocado, sour cream, shredded cheese, and cilantro. Add a squeeze of lime and a handful of crushed tortilla chips for crunch.
• Taste and adjust with extra salt, lime, or a pinch more cayenne if you like extra heat. Serve immediately.