Prepare the ingredients: Halve cherry tomatoes and slice the avocado into wedges. If using fresh corn, cut kernels off the cob.

Season the steak: Rub with olive oil, salt, pepper, and garlic powder. Let it sit at room temperature for 15 minutes.

Cook the steak: Preheat grill or pan over medium-high heat. Grill steak for 4-5 minutes on each side until desired doneness. Allow to rest before slicing.

Assemble the bowl: In a large bowl, combine corn, tomatoes, avocado, and cilantro. Drizzle with lime juice and olive oil; mix gently.

Slice and serve: Cut the rested steak against the grain into thin strips and layer over the vegetable mixture. Drizzle with remaining dressing if desired.