Prepare the avocado crema. Add the avocados, cilantro, greek yogurt, lime juice, garlic, salt, smoked paprika, and black pepper to a high-powered blender. Blend until smooth and creamy, adding 1 tablespoon of water at a time until the crema reaches your desired consistency. Refrigerate while you prepare the remaining ingredients.

Cook the cilantro lime rice. Add the rice and 3 cups of water to a medium saucepan over medium-high heat. Bring to a gentle boil, then reduce the heat to low, cover, and cook for 12–13 minutes. Do not lift the lid or stir while the rice cooks. Remove from the heat and let it stand, covered, while you prepare the salmon.

Season the salmon. Place the cubed salmon in a large bowl and toss with the taco seasoning, brown sugar, and chipotle chili powder until evenly coated.

Cook the salmon. Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the salmon in a single layer, being careful not to overcrowd the pan. Cook for 2–3 minutes per side, or until golden brown and the salmon flakes easily with a fork. Work in batches if needed, then remove from the heat to prevent overcooking.

Finish the rice. Fluff the warm rice with a fork, then stir in the chopped cilantro and fresh lime juice. Season with salt to taste.

Assemble the bowls. Divide the cilantro lime rice among four bowls. Top with the black beans, roasted corn, and chipotle salmon. Top with the avocado crema, then garnish with additional cilantro and a lime wedge. Serve immediately and enjoy!