Rinse rice under cold water until clear. In a saucepan, combine rice, broth, cumin, onion powder, garlic powder, and cayenne. Boil, reduce heat, cover, and simmer for 15 minutes. Fluff with butter and lime juice.

Heat oil in a skillet. Fry tortillas for 30 seconds each side until golden. Press into bowl molds and bake at 375°F for 10 minutes until crispy.

In a skillet, heat oil and cook ground beef until browned. Add onion and garlic, cooking until translucent. Stir in chili powder, paprika, and oregano. Add salsa and green chilis, simmer for 5 minutes.

Sauté sweet corn in a skillet over medium-high heat for 5-7 minutes until charred.

Heat black beans in a saucepan over medium-low for 5 minutes.

Assemble the bowls starting with rice, then beef, corn, and beans.

Let everyone customize their bowls with desired toppings.