In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season with garlic powder, onion powder, chili 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 pot, warm the queso cheese sauce over low heat until melted and smooth.

In a large bowl, combine the cooked rice, black beans, corn, and diced tomatoes. Mix well to combine all ingredients.

To assemble the bowls, divide the rice mixture among four serving bowls. Top each bowl with the cooked steak, a generous drizzle of queso cheese sauce, and diced avocado.

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