Rinse the rice under cold water for 30 seconds, then simmer it covered with 1 cup plus 2 tablespoons of water, the salt, and the butter for 15 minutes, until the water is absorbed. Rest it off the heat for 5 minutes, then fluff with a fork and stir in the lime juice and cilantro.

Stir the tomatoes, red onion, jalapeño, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt together and rest for 10 minutes so the flavors blend. Whisk the sour cream, 1 tablespoon lime juice, garlic, salt, and cumin with 1 to 2 tablespoons of water until it drizzles from a spoon.

Heat the oil in a 12 inch skillet over medium high heat for 2 minutes, then add the beef. Cook for 6 to 8 minutes, breaking it into small crumbles, until the beef reaches 160°F and the pieces are browned, then drain off all but 1 tablespoon of the fat.

Stir the chili powder, cumin, paprika, garlic powder, onion powder, oregano, and 3/4 teaspoon salt into the beef and cook for 30 seconds, until fragrant. Add 2/3 cup of water and simmer for 4 to 5 minutes, until the sauce clings to the meat.

Transfer the cooked beef to a covered bowl. Char the corn in the same skillet over high heat for 4 minutes, stirring once, until golden with a few dark spots. Add the drained beans, 1/4 teaspoon cumin, and a splash of water, then warm for about 3 minutes until steaming.

Divide the rice among 4 bowls, then arrange the beef, beans, and corn in neat sections on top. Add the lettuce, cheese, pico, and avocado, then drizzle with the crema, and serve right away with lime wedges and hot sauce.