Heat oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until soft, about 3 minutes. Add the garlic, chili powder, and cumin and cook for 1 minute, stirring. Add the corn, rice, beans, and enchilada sauce and cook, stirring occasionally, until everything is heated through, about 5 minutes. Season to taste with salt and pepper. Stir in the cheese, top with cilantro, and serve.