In a large skillet, heat a drizzle of oil over medium heat. Add 1 pound of lean ground beef and cook for about 5-7 minutes until browned. Stir in chili powder, ground cumin, smoked paprika, onion powder, garlic powder, oregano, salt, and salsa. Cook for an additional 3-4 minutes.

In a separate skillet or grill pan, heat over medium-high heat. Add fresh corn and cook for about 4-5 minutes until slightly charred. Let cool and cut kernels off the cob.

Chop 4 cups of romaine lettuce, halve 1 cup of cherry tomatoes, and dice half of a red onion and 1-2 avocados.

In a blender, combine 1 cup of cilantro, juice of 2 limes, 1/4 cup olive oil, 1 clove garlic, and a pinch of salt. Blend until smooth and chill.

In a large bowl, layer chopped romaine, cherry tomatoes, black beans, charred corn, diced red onion, and avocados. Pour the beef mixture over the top, then sprinkle with shredded cheese and sunflower seeds.

Serve the cilantro lime dressing on the side, allowing guests to drizzle it over their servings.