In a saucepan, bring 2 cups water to a boil. Add the rice, lime zest, and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and keep covered.

Stir together the tomato, red onion, half the cilantro, and 1 tablespoon lime juice. Season with salt and let sit 5 minutes.

Heat the oil in a skillet over medium-high. Add beans, corn, cumin, and chili powder. Cook 5 to 6 minutes, stirring occasionally, until beans are hot and corn is lightly charred. Season with salt.

Stir the sour cream with the remaining lime juice and a pinch of salt. Thin with a splash of water if desired.

Spoon rice into bowls. Top with beans, pico de gallo, sliced avocado, crema, remaining cilantro, and cheese. Serve right away.