In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the tomato sauce, black beans, and corn to the beef mixture. Stir to combine and cook for 3-4 minutes until heated through. Remove from heat.
In a small bowl, mix the sour cream, fresh lime juice, and 1/4 teaspoon salt to make the lime crema dressing. Set aside.
To assemble the bowls, divide the cooked rice evenly among four bowls.
Top each bowl of rice with the seasoned ground beef mixture.
Sprinkle shredded cheddar cheese over the warm beef mixture to allow it to melt slightly.
Add shredded lettuce and diced tomato on top.
Drizzle each bowl with the lime crema dressing.
Garnish with chopped fresh cilantro and serve immediately.