Chop bell peppers into vibrant strips, dice the red onion, and mince garlic cloves finely.

Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chopped peppers, onion, and garlic, sautéing until the onions turn translucent and the peppers soften, about 5 minutes.

Add chili powder, ground cumin, smoked paprika, salt, and pepper to the skillet. Stir constantly for about 1 minute until the spices bloom.

Gently fold in the rinsed black beans and corn kernels. Cook for 3–4 minutes until heated through.

Lower heat, cover the skillet, and let flavors meld for about 5 minutes.

Taste and adjust seasoning with salt, pepper, or lime juice.

Top the skillet with chopped cilantro, avocado slices or guacamole, and serve with lime wedges.