Heat a large skillet over medium-high heat. Add chorizo and cook for 3 minutes, stirring occasionally. Add onion, pepper, and garlic; cook 5 minutes more or, until vegetables are fragrant and tender.
Stir in the rice and let it toast for 2 minutes, stirring constantly.
Add Ro*Tel®, corn, black beans, and vegetable broth; mix to combine. Bring to a boil. Let it cook uncovered, over medium heat, until most of the liquid has evaporated. Then cover, reduce heat to low and cook 10-15 minutes or until rice is tender. Sprinkle the cheese on top, cover and cook for 1 -2 more minutes, or until the cheese is melted.
Garnish with cilantro, if desired. Serve.