In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season with chili powder, garlic powder, cumin, 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 saucepan, heat the queso cheese dip over low heat until warm and smooth. Stir occasionally to prevent sticking.

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

To assemble the bowls, divide the rice mixture among serving bowls. Top each bowl with the cooked steak, warm queso, and diced avocado.

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