In a mixing bowl, whisk together olive oil, chipotle peppers, garlic powder, chili powder, ground cumin, oregano, salt, and pepper to create a marinade. Add the steak and marinate for at least 30 minutes, or overnight for more flavor.

Preheat a cast iron skillet over medium-high heat. Sear the marinated steak for 5-7 minutes on each side until cooked to desired doneness. Let it rest for 5 minutes, then slice thinly against the grain.

Rinse jasmine rice under cold water until clear. Cook according to package instructions, usually simmering in 2 cups of water for about 15 minutes. Mix in lime juice and cilantro for cilantro-lime rice.

Combine sweet corn, red onion, jalapeño, cilantro, lime juice, cumin, and salt in a bowl to create the corn salsa. Toss gently to blend flavors.

Mash avocados in a bowl and mix with lime juice, red onion, jalapeño, cilantro, and salt for guacamole.

Assemble bowls with cilantro-lime rice as the base, then top with sliced steak, corn salsa, and guacamole. Add any optional toppings as desired.