In a large skillet, heat the olive oil over medium-high heat. Season the sliced flank steak with chili powder, cumin, garlic powder, salt, and pepper. Add the steak to the skillet and cook for about 4-5 minutes, or until browned and cooked through. Remove from heat and set aside.

In the same skillet, add the black beans, corn, and diced tomatoes. Stir and cook for 2-3 minutes until heated through.

Add the cooked rice to the skillet and mix well with the bean and corn mixture. Pour in the queso cheese sauce and stir until everything is evenly coated and heated through.

Return the cooked steak to the skillet and gently fold it into the rice mixture. Cook for an additional 2 minutes to combine all flavors.

Remove from heat and garnish with chopped green onions and cilantro, if using. Serve with lime wedges on the side.