Season the steak with salt and pepper; let rest at room temperature for 20 minutes.

Preheat grill or skillet over medium-high heat. Cook the steak for 4-5 minutes per side based on thickness and desired doneness. Let it rest before slicing.

While the steak cooks, chop the avocado, halve the cherry tomatoes, and rinse the cilantro.

In a small bowl, whisk together lime juice and olive oil.

Slice the rested steak against the grain into bite-sized pieces.

Assemble bowls by layering corn, avocado slices, tomatoes, and steak pieces on top.

Drizzle dressing over the assembled bowl and garnish with cilantro.