In a large skillet, heat the olive oil over medium-high heat. Season the sliced flank steak with chili powder, garlic powder, cumin, salt, and pepper. Add the steak to the skillet and cook for about 3-4 minutes on each side until browned and cooked to your desired doneness. Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.

In a separate saucepan, heat the queso cheese sauce over low heat until warm, stirring occasionally. If using canned corn, drain it before adding.

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

To assemble the bowls, divide the rice mixture among serving bowls. Top each bowl with the sliced steak, warm queso sauce, diced avocado, and chopped cilantro.

Serve with lime wedges on the side for squeezing over the top.