Heat 2 tablespoons of olive oil in a large skillet. Add the sliced flank steak and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes until browned.

In a small saucepan, pour the queso cheese sauce and warm it over low heat, stirring occasionally for about 3-5 minutes.

In a large bowl, combine 2 cups of cooked white rice, 1 can of drained black beans, 1 cup of corn, and 1 cup of diced tomatoes. Mix well.

Divide the rice and bean mixture into serving bowls, layer with sliced flank steak, and drizzle with warm queso cheese sauce.

Top with diced avocado, chopped cilantro, and serve with lime wedges.