Whisk together olive oil, minced chipotle peppers, garlic powder, chili powder, cumin, oregano, salt, and pepper in a bowl. Coat the flank steak thoroughly and marinate it for at least 30 minutes.

Rinse jasmine rice under cold water until the water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Remove from heat, add cilantro and lime juice, fluff with a fork.

Combine corn, red onion, jalapeño, and cilantro in a bowl. Squeeze lime juice and add cumin and salt to taste. Stir until well mixed.

Mash avocados until creamy, then stir in lime juice, red onion, and cilantro. Adjust salt to taste, and cover tightly to prevent browning.

Heat a skillet over medium-high heat, add oil, and sear marinated flank steak for 4–5 minutes each side until desired doneness. Let the steak rest for 5-10 minutes then slice against the grain.

In serving bowls, layer rice, sliced steak, corn salsa, and guacamole. Customize with optional toppings like black beans, lettuce, and dairy-free cheese.