In a medium saucepan, combine the brown rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, heat olive oil in a large skillet over medium-high heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for an additional 1-2 minutes to allow the spices to blend.
Add the drained black beans and corn kernels to the beef mixture. Stir well and cook for 2-3 minutes until heated through. Remove from heat.
To assemble each burrito bowl, divide the cooked brown rice evenly among four bowls.
Top each bowl with the beef and bean mixture, cherry tomatoes, shredded romaine lettuce, shredded cheddar cheese, and chopped cilantro.
Add a dollop of plain nonfat Greek yogurt to each bowl and garnish with a lime wedge.
Serve immediately and squeeze lime juice over the bowl before eating.