Heat olive oil in a large skillet over medium-high heat until shimmering. Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.

Reduce heat to medium. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to coat the beef evenly. Pour in water and stir, scraping up any browned bits. Cook until the liquid is mostly absorbed, about 1-2 minutes. Remove from heat and set aside to cool slightly.

While the beef cools, make the dressing: In a small bowl, whisk together lime juice, olive oil, honey, cumin, and salt until emulsified. Taste and adjust salt or lime if needed.

Assemble the salad bowls: Divide chopped romaine among four bowls. Top with cherry tomatoes, black beans, corn, shredded cheese, and cilantro. Spoon the seasoned beef over the top.

Drizzle with lime dressing and add a dollop of sour cream if using. Serve immediately.