Heat the oven to 425°F. Lightly grease a 9x13-inch baking dish.

In the baking dish, stir together the salsa, broth, chili powder, cumin, garlic powder, salt, and neutral oil until combined.

Add the instant rice, frozen corn, bell pepper, and onion. Crumble the ground beef or turkey into small pieces over the top, then gently fold everything together and spread it into an even layer.

Cover the dish tightly with foil. Bake for 23 to 25 minutes, until the mixture is bubbling around the edges, the rice is mostly tender, and the ground meat has cooked into small crumbles.

Remove the foil, stir well from the corners of the dish, and break up any larger meat pieces with a spoon. Sprinkle the cheese evenly over the top.

Return the dish to the oven, uncovered, and bake for 7 to 9 minutes, until the cheese is melted and the rice is tender. Let rest for 3 minutes before serving with lime wedges and cilantro or green onions if using.