Pat the steak dry with paper towels and coat it evenly with olive oil. Mix smoked paprika, garlic powder, cumin, salt, and black pepper in a small bowl and rub onto the steak. Let rest for 15 minutes.

Prepare rice according to package instructions, fluff with a fork, and stir in lime juice, zest, and cilantro. Set aside covered to keep warm.

Heat a skillet over medium-high heat with olive oil. Add red bell pepper, zucchini, and red onion. Sauté for 5 minutes until veggies have charred edges, then add corn for 2 more minutes. Remove from heat.

Increase heat to high and sear the seasoned steak for 3-4 minutes on each side until a deep brown crust forms and internal temperature reaches 130-135°F for medium-rare. Let rest for 5 minutes.

Layer cooked rice in bowls, top with sautéed veggies, and then with sliced steak. Add optional toppings and serve immediately.