Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, 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 the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 6-8 minutes.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for another 2 minutes to allow the spices to blend.
Add the black beans and corn kernels to the beef mixture. Stir to combine and heat through for 2-3 minutes.
In a small bowl, mix the lime juice and Greek yogurt to create a zesty dressing.
To assemble the taco bowls, divide the cooked brown rice evenly among four bowls.
Top each bowl with the seasoned beef and bean mixture.
Add cherry tomatoes, diced avocado, shredded cheddar cheese, and chopped cilantro on top.
Drizzle each bowl with the lime yogurt dressing before serving.