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Combine all crema ingredients in a food processor and pulse until smooth and creamy.
Combine seasonings (chili powder, cumin, cayenne, paprika, onion powder, oregano) in a small dish, then rub seasoning mix into the fish filets.
Heat a large skillet over MED HIGH heat with a drizzle of vegetable oil. Add minced garlic and saute for about 20 seconds. Then add 2 tilapia filets.
Once you add the filets, don’t move them, let them really sear. Cook for 2-3 minutes, then carefully flip over and cook another 2 minutes or so.
Fish should be cooked until opaque, white and flaky throughout. Remove filets to a plate, sprinkle with half the lime zest and repeat with remaining filets.
Add another drizzle of vegetable oil to the same skillet, still over MED HIGH heat. Add corn, red onion and jalapeno to the skillet.
Cook for 1-2 minutes without stirring, really letting them sear. After 1-2 minutes, stir and cook another couple of minutes until they’re tender and caramelized.
Add black beans and cook another minute.
Add rice (if using any) to a bowl, then top with some of the corn salsa, pieces of blackened fish, a drizzle of avocado crema, and any additional toppings you’d like.