Heat a non-stick skillet over MED-HIGH heat. Drizzle in half the olive oil. Add the sliced peppers, onions, smoked paprika, and a pinch of salt and pepper. Sauté for 8–10 minutes.
Remove the peppers and onion from the skillet. Drizzle in the rest of the oil. Sauté the black beans with the corn, cumin, coriander, and salt and pepper for 5 minutes, until the corn is cooked.
Mash the avocado together with a squeeze of lime, salt, and pepper.
Divide between two bowls. Top with a lime wedge, cilantro, and jalapeño slices.