In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice, reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
While the rice cooks, heat olive oil in a large skillet over medium-high heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in ground cumin, chili powder, smoked paprika, black pepper, and salt. Cook for 1-2 minutes to allow spices to blend.
Add black beans, corn, and diced red bell pepper to the skillet. Cook for 3-4 minutes until heated through and vegetables are slightly tender.
Fluff the cooked brown rice with a fork and divide it evenly among four bowls.
Top each bowl of rice with the seasoned beef and vegetable mixture.
Add halved cherry tomatoes and sprinkle chopped cilantro and shredded cheddar cheese on top.
Add a dollop of plain Greek yogurt to each bowl and serve with lime wedges on the side for squeezing over the top.