In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season with chili powder, cumin, garlic powder, salt, and pepper. Cook for about 5-7 minutes, or until the steak is browned and cooked to your desired doneness. Remove from heat and set aside.

In a separate saucepan, warm the queso cheese sauce over low heat until smooth and heated through.

In a large bowl, combine the cooked rice, black beans, corn, and diced tomatoes. Mix well to combine all the ingredients.

To assemble the bowls, divide the rice mixture among four bowls. Top each bowl with the cooked steak, warm queso cheese sauce, and diced avocado.

Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the top.