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Mix all the ingredients for the Burrito Bowl Seasoning and set aside.
Similarly, mix all the ingredients for the Lime Crema together and set aside.
In a pan over high heat, add ½ teaspoon of the olive oil until very hot.
Add in the corn and stir to combine (it should sizzle from the high heat).
Char the corn for about 2 ½ minutes, tossing every 30 seconds or so to get a char on all pieces of the corn.
When charred to your liking, remove from heat, add into a separate bowl and then add in ½ teaspoon of the burrito bowl seasoning into the corn.
Stir to combine and set aside.
In the same pan (allow to cool slightly first while you're prepping the corn), add the other ½ teaspoon of olive oil.
Add in the black beans and red bell peppers.
Sprinkle in the rest of the burrito bowl seasoning over both and stir it in.
Cook for about 5 minutes, until the bell pepper has softened slightly and the black beans are well seasoned.
Remove from heat.
Assemble your bowl as you’d like - I like to split the ingredients equally between three bowls, using a cup of or rice quinoa in each.
Top with avocado slices, jalapeño slices, and a squeeze of lime.
Drizzle with the Lime Crema and serve.