Combine the chipotle peppers, adobo sauce, 2 tbsp olive oil, garlic, 1 tbsp lime juice, cumin, oregano, salt, and black pepper in a shallow dish. Add the flank steak, coat thoroughly, and marinate for at least 20 minutes at room temperature.

Bring 2.25 cups salted water to a boil. Add the rice, reduce to low, cover, and cook 18 minutes. Rest covered for 5 minutes, then fluff and stir in 2 tbsp lime juice and cilantro.

Heat the black beans with garlic powder and a pinch of salt in a small saucepan over medium-low for 5 minutes until warmed through.

Heat 1 tbsp olive oil in a large cast-iron skillet over high until just smoking. Sear the steak 4 to 5 minutes per side for medium-rare (130 to 135°F / 54 to 57°C). Rest for 5 minutes, then slice thinly against the grain.

Divide the rice among 4 bowls. Add the black beans and steak slices, then top with romaine, pico de gallo, and sour cream. Add a lime wedge to each bowl and serve immediately.