Preheat oven to 400 degrees F (200 degrees C).
In a small saucepot, combine Brown Rice (4 ounce) with Water (1 cup) and stir. Bring to a boil, then reduce heat to a simmer.
Cover and cook for 25 minutes, or until the rice is tender and all moisture has been absorbed. Fluff rice and keep covered until plating.
Roughly chop Garlic (1 clove) and place in the base of a blender.
Remove the stems from the Fresh Cilantro (0.25 ounce) and discard. Roughly chop the cilantro leaves and set aside.
Remove the skin from the Avocado (1/2) and place into blender.
Juice the Lime (1/2) and pour into blender.
Add Sour Cream (1/4 cup), Ground Cumin (1/4 teaspoon), Chili Powder (1/4 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon) to the avocado, garlic, and lime juice in the blender. Blend until smooth.
Slice Red Bell Pepper (1) in half and remove the stem, pith, and seeds, and discard. Slice the pepper into quarter inch strips.
Pat Flank Steak (8 ounce) dry with paper towels. Coat each side with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) and Canola Oil (1 teaspoon). Place on a baking sheet lined with foil.
Place steak in oven to roast for ten minutes.
Remove steak and let rest for five minutes.
Meanwhile, in a large sauté pan over medium-high heat, add Canola Oil (1 teaspoon). Add the red bell pepper and cook for one minute, stirring occasionally until they start to soften.
Add Corn (1 ear) kernels and cook until slightly charred, about one minute.
Slice the flank steak into quarter inch slices against the grain.
Divide the brown rice between two bowls. Add bell pepper mixture, and place steak on top. Drizzle with avocado dressing, and garnish with cilantro.