Heat the oil in a large skillet over medium-high heat. Add chorizo and cook for 3 minutes, stirring occasionally. Note: If you are using ground meat instead of chorizo, you must season the meat with salt and black pepper or taco seasoning.
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® tomatoes, corn, black beans, and broth; mix to combine. Bring to a boil. Let it cook uncovered, over medium heat, until most of the liquid has evaporated, about 5 - 7 minutes. Then cover, reduce heat to low, and cook for 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.