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, heat the queso cheese sauce over low heat until warmed through, stirring occasionally.

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 cooked steak, a generous drizzle of queso cheese sauce, and diced avocado.

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