Slice the turkey breasts into thin strips, about the size of your finger.
Heat the oil in a large cast-iron skillet over high heat. Add peppers and onion. Season with salt and pepper; sauté until tender and charred. Add the turkey and toss to combine, sauté until the turkey is warmed, about 5-8 minutes.
Prepare the bowls:
Mix tomatoes and ½ cup diced onion in a medium bowl. Add 1 tablespoon lime juice. Season with salt and pepper. Mix to combine.
Divide the rice among bowls and top turkey, black beans, corn, tomatoes, and avocado. Sprinkle with cilantro.
To char corn: Brush each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, using a knife, slice the corn kernels off the cob.For the Cilantro-Lime Rice: You can find my Green Rice recipe here. If you're short of time, just cook white rice as you usually do and then stir in 2-3 tablespoons of fresh lime juice and a handful of chopped cilantro.