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For the steak: Season skirt steak with garlic powder, onion powder, paprika, chili powder, cumin, salt, and pepper. Drizzle with olive oil.
For the street corn: Grill or char 8 ears of corn. Cut the kernels off the cob. Toss with the juice of 1 lime, cotija cheese, optional red onion, cilantro, salt, and olive oil.
For the jalapeno garlic crema: Roast 8 jalapeños and 2 bulbs of garlic. Remove skins from jalapeños. Blend roasted jalapeños, roasted garlic, juice of 1 lime, cilantro, ¼ cup olive oil, ½ cup sour cream, and salt until smooth.
For the rice: Cook 2.5 cups of white rice according to package directions. Season with cilantro, lime, and salt.
For the beans: Cook 1 pound of dry black beans according to package directions. Season with garlic powder, onion powder, cilantro, and salt.
Grill or pan-sear the seasoned skirt steak to your desired doneness. Let it rest, then slice thinly against the grain.
Assemble the bowls: Layer rice, black beans, sliced steak, and street corn. Top with jalapeno garlic crema, cotija cheese, and fresh cilantro.