Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.

Stir in the rice, black beans, corn, chicken broth, salsa, chili powder, cumin, garlic powder, and onion powder. Bring to a boil.

Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and has absorbed the liquid.

Remove from heat and stir in the shredded cheese until melted. Garnish with fresh cilantro before serving.