Rinse the white rice under cold water until clear. Simmer in a covered pot with water and a pinch of salt until all moisture is absorbed. Keep covered and warm.

Heat oil in a skillet over medium-high heat. Add ground beef, breaking it apart with a spatula until it develops a browned, crumbly texture. Stir in taco seasoning and a splash of water, simmering until glossy.

In a separate hot, dry skillet, toss the yellow corn kernels over high heat until distinct dark, charred spots appear.

Gently warm the rinsed black beans in a saucepan over low heat with a tiny splash of water to keep them glossy.

Dice the Roma tomatoes, shred the cheddar cheese thickly, and roughly chop the fresh cilantro leaves.

In a shallow ceramic bowl, lay down a base of the warm, fluffy white rice. Arrange the beef, beans, corn, tomatoes, and cheddar cheese in distinct sections around the edge. Add a thick dollop of sour cream in the center and garnish with cilantro.