Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1-2 minutes until spices are well combined with the beef. Remove from heat and set aside.
In a medium saucepan, bring 2 cups of water to a boil.
Add the rice to the boiling water, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
Remove the rice from heat and let it sit covered for 5 minutes, then fluff with a fork.
To assemble the bowls, divide the cooked rice evenly among four bowls.
Top each bowl with seasoned ground beef, black beans, corn kernels, diced tomato, and shredded cheddar cheese.
Garnish with chopped fresh cilantro and a dollop of sour cream.
Serve each bowl with a lime wedge to squeeze over before eating.