Rinse the long-grain white rice under cold water until clear, then combine with vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until tender.

Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.

Stir in minced garlic, ground cumin, and chili powder. Cook for 1-2 minutes until fragrant.

Add drained black beans and sweet corn to the skillet. Cook for 3-5 minutes until heated through.

Fluff the cooked rice with a fork and add to the skillet. Stir until well combined.

Transfer to a serving dish and garnish with cilantro and lime wedges. Optionally add sour cream or Greek yogurt.