In a large skillet, heat 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 4-5 minutes, or until browned and cooked to your desired doneness. Remove from heat and set aside.

In a medium saucepan, combine the 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. Remove from heat and let it sit, covered, for 5 minutes.

While the rice is resting, heat the queso cheese sauce in a small saucepan over low heat until warmed through.

Fluff the cooked rice with a fork and divide it among serving bowls. Top each bowl with the cooked steak, black beans, corn, diced tomatoes, and a generous drizzle of queso cheese sauce.

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