Preheat oven to 425°F. Halve each bell pepper vertically and remove the seeds and membrane. Place each half cut side up in a large baking dish, drizzle with 1 tbsp olive oil, and rub the olive oil with clean hands to evenly coat each half. Roasting for 20 minutes or until the pepper begins to blister slightly.

While the peppers cook, prepare the filling. Heat 1 tbsp olive oil in a large skillet on medium heat. Add in onion and salt and cook for 5 minutes, or until the onion is tender and starting to brown. Add in the tomatoes, garlic, jalapeno, corn, cumin, and chili powder and continue to cook for another 5 minutes, stirring occasionally. 

Take the pan off heat and add the lime juice, cooked rice, pinto beans, and cilantro. Stir until thoroughly combined. 

Before stuffing the pepper, pour or wipe out any excess liquid that may have pooled in the peppers while roasting. Generously stuff each pepper with the filling and top with grated cheese. Leaving the oven at 425°F, bake for an additional 14 minutes, or until the cheese is melted and beginning to brown. 

Serve immediately. Enjoy!