Make Street Corn Salad: Put the grilled corn kernels, 1/3 cup mayo, 1/4 cup feta cheese, 1/4 cup diced red onion, 1/4 cup cotija cheese, 2 tablespoons cilantro, 1-2 tablespoons lime juice, 1/2 tablespoon garlic, 1/2 teaspoon chili powder, 1/4 teaspoon paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper in a large bowl and mix to combine. Taste and adjust any ingredients to your desired taste. Set aside.

Prep Grill: Preheat grill to a high heat (450-500 degrees F) and clean the grill grates.

Season Steaks: Sprinkle salt and pepper on both sides of each ribeye steak.

Grill: Place steaks directly on the hot grill grates over direct heat. Let sear for 3-4 minutes with the cover closed. Flip steaks and let cook for another 3-4 minutes. Use a meat thermometer to take the internal temperature of each steak. If they haven't reached your desired internal temperature (see Notes) then move them to indirect heat until that desired temperature is reached.

Rest + Cut: Let the meat rest for 5 minutes at room temperature and then cut into bite-sized pieces.

Assemble Rice Bowls: Between four bowls, divide the rice, steak, street corn salad, and any desired toppings.

Serve: Enjoy right away!