Rinse the rice under cold water until the water runs clear, then drain well.
Heat a large skillet over medium heat and add the oil. Once shimmering, add the rice and toast, stirring frequently, until golden and fragrant, about 2-3 minutes.
Add water and a pinch of salt to the skillet with rice. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is fluffy and water is absorbed, about 15 minutes.
While the rice cooks, drain and rinse the black beans. In a small saucepan, warm the beans over low heat with cumin until fragrant and heated through, about 5-7 minutes.
In the same skillet used for rice, add a little more oil if needed, then add the frozen corn. Cook over medium heat until the corn is blistered and slightly charred, about 5 minutes, stirring occasionally.
Slice or mash the ripe avocado, and chop the cilantro. Cut the lime into wedges for squeezing.
Assemble the bowls by placing a bed of fluffy rice, topped with seasoned beans, charred corn, and slices of avocado. Garnish with chopped cilantro and serve with lime wedges and hot sauce on the side.
Finish by squeezing fresh lime juice over the bowl and drizzling with hot sauce if desired. Enjoy the vibrant flavors and textures!
