In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks.

Heat the oil in a 10- to 11-inch cast-iron or other heavy skillet over high heat until very hot. Add the steaks, reduce the heat to medium high, and cook until they are well browned and done to your liking, about 3 minutes per side for medium rare. Transfer to a plate and cover loosely to keep warm.

Add the chile to the pan, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about 2 minutes. Add the corn and continue to cook until it's slightly browned, 1 to 2 minutes more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 minutes.

Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and black pepper, if you like. Serve the rib-eyes whole or slice them and arrange on plates. Serve immediately, with the corn ragout on top or alongside.

Variations: Rib-eye steaks are tender, juicy, and cook well in a frying pan, but you could also use New York strip or skirt steaks.