Place tempeh in a bowl with tamari, jerk seasoning, maple, 1 tsp. lime zest, 1 Tbsp. lime juice, and 1 Tbsp. oil; toss to coat. Cover and refrigerate 1 hour.
Meanwhile, prepare Mango-Tahini Sauce by combining mango, tahini, lemon juice, ginger, salt, turmeric, and cayenne in a food processor. Blend for 1 minute, adding up to 3 Tbsp. water to thin out, until sauce is smooth. Set aside.
Cook rice according to package instructions in vegetable broth. Once liquid is absorbed and rice can be fluffed with a fork, stir in remaining 1 tsp. lime zest, 1 Tbsp. lime juice, black beans, corn, and green onion. Keep covered until bowls are ready to be assembled.
Heat remaining 1 Tbsp. oil in a large skillet over medium heat. Add tempeh and marinade to pan; cook until tempeh is golden and crisp, about 5 minutes.
Divide rice mixture evenly into each of 4 bowls; top with tempeh and spoon Mango-Tahini Sauce overtop. Garnish with additional green onion, if desired.