Steak Burrito Bowls

For the steak:

• 1 chipotle pepper + 1 teaspoon adobo sauce
• 2 1/2 teaspoons ancho chile powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 garlic cloves, peeled
• 1/4 cup vegetable oil
• 1 pound flank or skirt steak

For the cilantro lime rice:

• 2 cups cooked brown rice, warm
• 2 tablespoons fresh lime juice
• 1 teaspoon vegetable oil
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon kosher salt

For the corn salsa:

• 1 (12-ounce) package frozen sweet yellow corn, defrosted and drained or 1 1/2 cups fresh corn kernals
• 1 jalapeno, seeded and chopped
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

Add ins:

• 1 (15 ounce) can black or pinto beans, rinsed, drained, and warmed
• Your favorite salsa
• Shredded Monterey cheese
• sour cream
• Avocadoes or guacamole