In a large skillet, heat olive oil over medium-high heat. Season the sliced flank steak with garlic powder, onion powder, chili 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 18-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then 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 mixed and heated through.

To assemble the bowls, divide the rice mixture among serving bowls. Top each bowl with the cooked steak, sliced avocado, and fresh cilantro. Serve with lime wedges on the side.