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Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the rice to the skillet and toast it for 2–3 minutes, stirring frequently.
Sprinkle in the cumin, chili powder, paprika, salt, and pepper. Stir to coat the rice evenly with the spices.
Pour in the diced tomatoes (with juices), black beans, chicken broth, and corn. Stir to combine.
Bring the mixture to a simmer, then reduce heat to low. Cover and cook for about 18–20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and sprinkle the shredded cheese over the top. Cover again for a few minutes until the cheese is melted.
Garnish with chopped cilantro and serve with lime wedges if desired.