Step 1: Prepare the Grains

1. Cook the rice, quinoa, or farro according to the package instructions.
2. Once the grains are ready, fluff them with a fork and let them cool slightly.

Step 2: Grill the Corn

1. If using fresh corn: Brush the corn ears with a little olive oil and grill them over medium-high heat for about 10 minutes, turning occasionally, until the kernels are slightly charred.
2. If using frozen corn: Heat a grill pan or skillet over medium-high heat and cook the thawed corn until charred in places (about 5-7 minutes).
3. Let the corn cool, then slice the kernels off the cob if using fresh corn.

Step 3: Prepare the Avocado Lime Dressing

1. In a blender or food processor, combine the avocado, olive oil, lime juice, garlic, and salt.
2. Blend until smooth and creamy. Add water a tablespoon at a time to achieve your desired consistency.
3. Taste and adjust seasoning if needed (add more lime juice for extra tang).

Step 4: Assemble the Bowls

1. Divide the cooked grains among bowls.
2. Top with grilled corn, black beans, red bell pepper, cherry tomatoes, red onion, and avocado slices.
3. Drizzle with the avocado lime dressing.

Step 5: Add Toppings

1. Sprinkle crushed tortilla chips over each bowl for a crunchy finish.
2. Garnish with freshly chopped cilantro.