Cook the jasmine rice in the vegetable broth according to package instructions.

In a bowl, combine olive oil, chili powder, and lime juice.

Brush the mixture over the salmon fillets.

Heat a skillet over medium-high heat and cook the salmon fillets for about 5-7 minutes on each side, or until cooked through.

Assemble the bowls by placing a scoop of rice at the bottom, then topping with corn, black beans, sliced avocado, and salmon.

Garnish with fresh cilantro and lime wedges on the side.