In a mixing bowl, combine the olive oil or avocado oil, lime juice, chipotle peppers in adobo sauce, minced garlic, cumin, oregano, and ground black pepper to create the marinade.

Add the steak to the marinade, ensuring it is evenly coated. Let it sit to absorb the flavors for at least 30 minutes to overnight in the refrigerator.

Heat a skillet over medium-high heat and add the marinated steak, searing it without moving too much for a deep brown color.

Flip the steak after a few minutes and cook for another 3-5 minutes depending on desired doneness. Let the steak rest after cooking.

In the same skillet, add the sliced bell peppers and red onion. Sauté until tender yet still crunchy, about 3-5 minutes.

If using corn, stir in the canned corn with the sautéed vegetables and heat it through.

Slice the rested steak against the grain into thin strips.

Assemble the bowls starting with a base of jasmine rice, followed by layers of sliced steak, sautéed vegetables, halved baby tomatoes, black beans, and chopped romaine lettuce.

Top each bowl with guacamole.