Add the chipotle peppers, one tablespoon of the olive oil, the garlic, chili powder, cumin, oregano, salt, and black pepper to a blender or food processor (you can also use an immersion blender). Blend on high speed until smooth, and add water one tablespoon at a time as needed to thin.

Place the steak in a lidded container, reusable bag, or ziplock bag. Pour the blended marinade into the bag and move around the steak so it gets fully coated in the marinade. Cover or close and transfer to the refrigerator to marinate for at least 30 minutes or up to 24 hours.

After marinating, remove the steak from the refrigerator and let it come to room temperate (20-30 minutes). Heat the remaining tablespoon of oil in a large stainless steel or cast iron skillet over medium heat. Add the steak and cook for about 4 minutes per side, until desired doneness (125F for rare, 135F for medium-rare, 145F for medium-well). If needed, work in batches.

Place the steak on a cutting board and loosely cover with a sheet of foil. Let the steak rest, covered, for 5 to 10 minutes. Dice into ½-inch cubes.

Bring 2 cups of salted water to a boil in a small sauce pan.

Once boiling, add the rinsed rice, stir, reduce heat to medium low, and cover. Let simmer until the water is absorbed and rice is fluffy, 15 to 20 minutes.

Remove from heat and mix in the cilantro, lime juice, and salt.

Add the corn, red onion, jalapeño, cilantro, lime juice, cumin, and salt to a large mixing bowl. Toss to evenly mix all ingredients. Taste and add additional salt if desired.

For best results, chill for 20 to 30 minutes before serving to allow the flavors to combine.

Add the avocado and lime juice to a small mixing bowl. Mash well with a fork.

Add the red onion, jalapeño, cilantro, and salt. Mix well to combine, taste, and add additional salt if desired.

Add the cilantro lime rice to 4 bowls. Add a scoop of corn salsa, guacamole, and any other additions (see ingredients for options). Top with the diced steak.