Preheat the oven to 425°F (220°C). Toss the potato cubes in a large bowl with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking tray.

Roast for 25–30 minutes, turning halfway through, until golden brown and crisp at the edges. Remove and set aside.

Heat olive oil in a large pan over medium heat. Add the ground meat and cook, breaking it apart, until fully browned.

Season with chili powder, cumin, paprika, garlic powder, salt, and pepper. Stir and cook for another 2–3 minutes to blend the flavors, then remove from heat.

While the potatoes and meat cook, prepare the fresh toppings — halve the tomatoes, chop the red onion, and dice the avocado. Thaw corn if using frozen.

Divide the roasted potatoes evenly among four bowls. Top with the taco-seasoned meat, then the corn, tomatoes, red onion, and avocado.

Sprinkle shredded cheese over the hot ingredients so it melts slightly, then add a generous dollop of sour cream or Greek yogurt.

Finish each bowl with fresh cilantro and a squeeze of lime juice. Serve hot.