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Season the steak with salt, pepper, and any other spices. Let rest for 1 hour to come up to room temperature before cooking or grilling. Cook the steak to medium rare in a cast iron pan, then let it rest.
In a salad bowl, combine the chopped baby arugula, diced onion, quartered tomatoes, cubed avocado, and roasted corn.
In a food processor or high-powered blender, blend the cilantro, garlic, jalapenos, lime juice, sour cream, olive oil, chili lime seasoning, and a pinch of salt to make the dressing.
Slice or cut the steak into thin pieces or bites and add it to the salad.
Top the salad with ¼ to ⅓ cup of cotija, blue, or goat cheese.
Pour the dressing over the salad and toss to combine.