Combine olive oil, chipotle peppers, garlic powder, chili powder, ground cumin, dried oregano, and salt & pepper in a bowl. Add flank steak, coat well, cover and marinate in the refrigerator for at least 30 minutes.

Rinse jasmine rice under cold water until clear. In a saucepan, combine rinsed rice, water, and salt; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Fluff rice, then stir in lime juice and cilantro.

In a bowl, combine corn, red onion, jalapeño, lime juice, and chopped cilantro. Season with salt and pepper, mix well, and set aside.

Heat a skillet over medium-high heat. Remove steak from marinade, sear for 4-5 minutes on each side for medium-rare. Let rest for 5 minutes, then slice.

Mash avocados in a bowl, mix in lime juice, red onion, and jalapeño. Season with salt and add cilantro if desired.

Start with cilantro-lime rice, layer sliced steak, corn salsa, and guacamole. Customize with optional toppings like black beans, lettuce, or cheese.