Rinse the jasmine rice under cold water until the water runs clear. Combine with 2 cups of water in a saucepan, add a pinch of salt, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy. Fluff with a fork and set aside.
While the rice cooks, toss the corn kernels with olive oil, chili powder, cumin, and smoked paprika. Spread the corn on a baking sheet and roast in a preheated oven at 200°C (400°F) for about 15 minutes, until slightly caramelized and fragrant.
In a mixing bowl, combine the diced tomatoes, jalapeño, chopped cilantro, a squeeze of lime, and a pinch of salt. Mix well to make a fresh salsa. Set aside to allow flavors to meld.
Warm the drained and rinsed black beans in a small saucepan over low heat. Stir in a pinch of cumin, a squeeze of lime juice, and season with salt and pepper. Keep warm.
Prepare the avocado by slicing it thinly or mashing it with a squeeze of lime and a pinch of salt until smooth and creamy. This adds richness and a cooling element to the bowl.
Once all components are ready, assemble each bowl: start with a base of fluffy rice, then layer on the seasoned black beans, roasted corn, fresh salsa, and avocado slices or mash. Garnish with extra cilantro if desired.
Squeeze a little extra lime juice over each bowl for brightness and serve immediately. Alternatively, cover and refrigerate for up to 2 hours for a make-ahead meal, letting flavors meld just before eating.
