In a heavy skillet, heat the oil over a medium hot heat and saute the rice, onion, chile, and garlic until the onions are soft and the rice turns opaque.
Bring the broth to a boil, add the rice mixture and bring back to a boil. Reduce the heat and stir in the tomato, corn, and salt. Cover and simmer for 15 to 20 minutes or until the rice is done.
Remove the rice from the heat and stir in the cheese. Put the rice in a bowl, garnish with the cilantro, and serve.
