In a medium bowl, combine the steak strips with olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

In a medium saucepan, combine rinsed rice, chicken broth (or water), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in fresh cilantro and lime juice. Keep warm.

While the rice cooks, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the milk until smooth. Bring to a gentle simmer, whisking occasionally, until slightly thickened.

Reduce heat to low. Add the shredded cheddar, Monterey Jack, and cubed cream cheese. Stir continuously until the cheeses are completely melted and the sauce is smooth and creamy.

Stir in the diced green chiles (if using), cumin, and a pinch of cayenne pepper (if desired). Season with salt to taste. Keep warm over very low heat, stirring occasionally. If it thickens too much, add a splash of milk.

Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add the marinated steak strips in a single layer, working in batches if necessary to avoid overcrowding the pan.

Sear the steak for 2-3 minutes per side for medium-rare to medium, or until desired doneness is reached and a nice crust forms. Remove cooked steak from the skillet and set aside.

Divide the cilantro-lime rice among four serving bowls. Top each bowl generously with the seared steak strips.

Spoon a generous amount of warm queso over the steak and rice.

Garnish with optional toppings such as diced red onion, fresh cilantro, sliced avocado, and a lime wedge for squeezing. Serve immediately.