Add rice, chicken broth, cumin, onion powder, garlic powder, and cayenne pepper to a rice cooker and cook according to the rice cooker instructions.

When rice is cooked, stir in butter, lime juice, chopped cilantro, and season with salt and pepper to taste. Keep warm.

Preheat oven to 350°F.

Heat vegetable oil in a skillet over medium-high heat and fry each tortilla briefly until pliable, about 30-45 seconds per side.

Spray four oven-safe bowls with cooking spray and invert them on a baking sheet.

Press each warm tortilla into the inverted bowls to form shells and bake for 12-15 minutes until golden and firm.

Heat a large skillet over medium-high heat and cook ground beef, breaking apart, until mostly browned, about 5-7 minutes.

Add diced onion and minced garlic to beef and cook until onion softens and beef is fully cooked.

Stir in chili powder, cumin, smoked paprika, oregano, salt, and cayenne pepper, cooking for 1 minute until fragrant.

Add salsa, green chilies, and black pepper, then simmer for 2-3 minutes to blend flavors. Remove from heat.

In a separate skillet, heat vegetable oil over medium-high heat and cook sweet corn until lightly charred, about 5 minutes.

Warm the rinsed black beans in another pan over medium heat for 3-4 minutes, stirring gently.

Assemble each taco bowl by layering seasoned rice, beef mixture, charred corn, and black beans in the tortilla shells.

Top each bowl with lettuce, guacamole, pico de gallo, sour cream, fresh cilantro, a squeeze of lime juice, and tortilla chips.

Serve immediately while bowls are warm.