Heat 1 tbsp. oil in skillet set over medium-high heat; sauté corn for 8 to 10 minutes or until warmed through and tender. Let cool slightly; set aside.
Meanwhile, cook rice according to package directions.
Heat remaining oil in skillet set over medium heat; cook garlic, onion, jalapeños and seasoning for 3 to 5 minutes or until slightly softened. Stir in tomato paste; cook for 1 minute. Stir in corn, beans and 1/4 cup water; bring to boil. Reduce heat; cook for 5 to 8 minutes or until sauce is thickened. Stir in cilantro.
Avocado Crema: In blender, purée avocado, sour cream, lime juice and seasoning until smooth.
Divide rice among bowls. Top with black bean and corn mixture. Drizzle with crema.
Topping: Scatter queso fresco, tomatoes and radishes over top.