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In a large bowl, mix soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes (if using). Add the thinly sliced beef, toss to coat, and marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
Heat a grill pan or skillet over medium-high heat. Add the marinated beef and cook for 2–3 minutes per side until caramelized and fully cooked.
Heat olive oil in a skillet over medium heat. Add corn, paprika, garlic powder, salt, and black pepper. Stir occasionally, cooking for 5–7 minutes until slightly charred and fragrant.
In a small bowl, whisk together mayonnaise, sour cream, parsley, lemon juice, minced garlic, salt, and black pepper. Set aside until ready to drizzle over the bowls.
Divide steamed rice between serving bowls. Top with grilled beef and charred corn. Drizzle with creamy garlic sauce and garnish with extra parsley if desired.