Add rice, chicken broth, 1.5 tsp cumin, 1.5 tsp onion powder, 1.5 tsp garlic powder, and 2 dashes cayenne pepper to a rice cooker and start the cycle according to the cooker's instructions. While the rice cooks, you'll have time to prepare other components. Once the rice is finished cooking, stir in the 3 tbsp butter, 2.5 tbsp lime juice, and 1/2 cup finely chopped cilantro. Season with salt and pepper to taste. Set aside and keep warm.

Preheat the oven to 350°F. While waiting for the oven, heat 1.5 tbsp vegetable oil in a skillet over medium-high heat. Working with one tortilla at a time, fry each for about 30-45 seconds per side until pliable but not crispy. Spray four oven-safe bowls with cooking spray and place them upside down on a baking sheet. Carefully press each warm tortilla into a bowl to create a shell shape. Bake for 12-15 minutes until the tortillas are golden and hold their shape. Remove from oven and let cool slightly before removing from bowls.

Heat a large skillet over medium-high heat and add the 1 lb ground beef, breaking it up as it cooks. Once the beef is mostly browned (about 5-7 minutes), add the diced 1 small onion and minced 6 garlic cloves, stirring until the onion softens and the meat is fully cooked. Add 1.5 tbsp chili powder, 1.5 tsp cumin, 3/4 tsp smoked paprika, 3/4 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp cayenne pepper, stirring to coat the meat evenly. Cook for another minute until fragrant. Stir in 1/2 cup salsa and 3 tbsp green chilies, and season with 1/4 tsp black pepper. Simmer for 2-3 minutes to meld the flavors, then remove from heat.

In a separate skillet, heat 3/4 tbsp vegetable oil over medium-high heat. Add the 15 oz sweet corn (drained) and cook for about 5 minutes, stirring occasionally, until the corn develops light char marks and develops deeper flavor. In another pan or in the same skillet after removing the corn, warm the 15 oz black beans (rinsed and drained) over medium heat for 3-4 minutes, stirring gently. I like to rinse the beans beforehand as it removes excess starch and gives them a better texture in the final bowl.

Place each baked tortilla bowl on a serving plate or bowl. Begin assembly by spooning a generous portion of the seasoned rice from Step 1 into the bottom of each shell. Top with a portion of the beef mixture from Step 3, followed by the charred corn and warmed black beans from Step 4. Finish each bowl with lettuce, guacamole, pico de gallo, sour cream, a sprinkle of fresh cilantro, and a squeeze of lime juice. I like to add a handful of tortilla chips on top right before serving as it keeps them crispy and adds great texture contrast. Serve immediately while the bowls are still warm.