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

In a medium saucepan, combine the uncooked rice and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork.

In a large bowl, combine the cooked rice, black beans, corn, and diced tomatoes. Stir in the queso cheese sauce until everything is well combined and heated through.

To serve, divide the rice mixture among bowls. Top with the cooked steak, diced avocado, and fresh cilantro. Serve with lime wedges on the side.