In a small bowl, whisk together chipotle peppers, olive oil, cumin, oregano, salt, and pepper.

Coat the flank steak with the marinade and let sit for at least 20 minutes at room temperature.

Combine rice and water in a pot; bring to a boil, then reduce heat and simmer covered for 15 minutes or until water is absorbed.

Stir cilantro and lime juice into the cooked rice and set aside.

Heat a heavy cast-iron skillet over high heat.

Sear the steak for 4 to 6 minutes per side until it reaches an internal temperature of 135°F for medium-rare.

Transfer steak to a cutting board and let rest for 10 minutes.

Slice the steak against the grain into thin strips or cubes.

Assemble bowls by layering rice at the base followed by steak, black beans, corn, pico de gallo, cheese, and avocado.