Heat 1 ½ cups salsa and the chili powder to boiling in 10-inch skillet. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn and cheese.
Spoon about ½ cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with additional salsa.
