Preheat your grill or stovetop grill pan over medium-high heat.

In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this spice mixture all over the flank steak.

Drizzle 1 tablespoon of olive oil over the steak and let it marinate for about 15 minutes.

While the steak is marinating, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the corn and sauté for about 5-7 minutes until lightly charred. Remove from heat and set aside.

In a separate bowl, combine sour cream, lime juice, honey, and half of the chopped cilantro. Stir until smooth and set aside.

Grill the flank steak for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing.

To assemble the bowls, start with a base of rice or quinoa. Top with sliced steak, roasted corn, diced avocado, cherry tomatoes, red onion, and the remaining cilantro.

Drizzle the cilantro cream sauce over the top and serve immediately.