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 the same skillet, add the black beans and corn. Stir and cook for 2-3 minutes until heated through.

In a bowl, combine the cooked rice, steak, black beans, and corn. Stir in the diced tomatoes and half of the queso cheese sauce, mixing until well combined.

To serve, divide the rice mixture among bowls. Drizzle the remaining queso cheese sauce over the top. Add diced avocado and garnish with fresh cilantro. Serve with lime wedges on the side.