In a small bowl, combine the smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Pat the fish fillets dry and drizzle olive oil. Rub the spice blend over both sides and squeeze half a lime over them.

Heat a skillet over medium-high heat for 2 minutes. Cook the fish fillets for 3-4 minutes on each side until blackened.

In another small bowl, whisk together Greek yogurt, lime juice, garlic powder, chili powder, and salt for the sauce.

Divide the cooked rice into bowls and layer on shredded lettuce, black beans, and sweet corn.

Top each bowl with a blackened fish fillet, avocado slices, pico de gallo, and cilantro. Add crumbled cheese if desired.

Drizzle the creamy sauce over each bowl and serve with lime wedges.