In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer., Add beans, rice, green chiles, salsa and cilantro; heat through, stirring occasionally. , Serve over romaine wedges. Sprinkle with cheese.