Heat a large skillet over medium heat. Add chorizo, crumble and heat until cooked through.
Dump in black beans, green chilis and corn. Mix and heat 1 minute. Add salsa. Stir and heat.
Use fingers to break up rice in pouch. Open pouch and pour rice into skillet. Stir and heat through.
Remove skillet from heat. Add 1/2 c. cheese and stir to mix. Top skillet with remaining 1/2 c. cheese.
Serve hot. Top with sour cream, lettuce, avocado, or taco sauce if desired.