In a large mixing bowl, combine 2 cups of grilled corn, ⅓ cup mayonnaise, ¼ cup crumbled feta, ¼ cup diced red onion, ¼ cup crumbled cotija cheese, and 2 tablespoons chopped cilantro. Squeeze in 1-2 tablespoons of fresh lime juice, add ½ tablespoon minced garlic, ½ teaspoon chili powder, ¼ teaspoon paprika, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. Mix well until everything is evenly coated.

Preheat your grill to a high temperature of 450-500°F. Make sure the grates are clean.

Generously season both sides of the ribeye steaks with kosher salt and black pepper. Allow them to sit at room temperature for 10 minutes.

Place the seasoned steaks onto the grill. Grill for 3-4 minutes on one side, then flip and grill for another 3-4 minutes.

After grilling, let the steaks rest for about 5 minutes on a cutting board.

To assemble, take 4 cups of cooked rice, divide among bowls, top with sliced steak and corn salad, and add garnishes.

Serve immediately with lime wedges.