The first thing to prepare is the toasted corn. Heat up a frying pan with 1 tablespoon of the olive oil over medium heat. Once it’s hot enough, add the corn kernels and let them toast and get nicely charred edges (5-6 min). Simply season with salt and pepper. When ready, remove from the heat and set aside.Add the remaining olive oil into another frying pan and heat up over medium-high heat. Rub your steaks with the Chipotle Paste, season with salt and pepper on both sides, and place them over the hot pan with the spring onions. Cook the steak to your liking and let the spring onions cook on the side. For medium term, cook the steak 2 minutes on each side (depending on thickness) then add the butter and let it melt. Reduce the heat and finish cooking your steak for a minute or two basting it with the pan juices. Remove the steak from the heat and let it rest for 6 minutes before cutting.In the meantime heat up the Cantina Beans over a small saucepan or in the microwave and get the rest of your burrito bowl components on the side, ready to serve.Slice the steak into strips and roughly chop the spring onions.Serve the rice split into two bowls, then add the iceberg lettuce, the steak strips, the spring onions, and spoon over the toasted corn and Cantina Beans. Add slices of avocado, a few spoonfuls of sour cream, a good amount of Fire Roasted Serranos, a squeeze of lime juice on each bowl, a good drizzle of extra virgin olive oil, and finally a pinch of flaky salt. Serve and enjoy!