In a medium bowl, combine the sliced flank steak with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss to coat the steak evenly and let it marinate for about 15 minutes.

While the steak is marinating, cook the rice. In a medium saucepan, bring the beef broth to a boil. Add the rice, 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, covered, for 5 minutes. Fluff with a fork.

In a large skillet over medium-high heat, add the marinated steak. Cook for about 5-7 minutes, stirring occasionally, until the steak is browned and cooked to your desired doneness.

Reduce the heat to low and stir in the shredded cheddar cheese, diced tomatoes, black beans, and corn. Cook until the cheese is melted and everything is heated through, about 3-4 minutes.

To assemble the bowls, divide the cooked rice among serving bowls. Top with the steak and queso mixture. Garnish with diced avocado, chopped cilantro, and serve with lime wedges on the side.