Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the peppers. Season with oregano, chili powder, garlic powder, salt and pepper. Toss well and cook until wilted, about 10 minutes.

Once the peppers are done, add the corn and cook for 3-5 minutes or until slightly charred and warmed through. Set the pepper and corn mixture aside.

Meanwhile, prepare the tomato mixture - place the cilantro, white onion, tomatoes, jalapeno and lime juice in a small mixing bowl and season with salt and pepper. Stir well to combine and set aside.

Also, prepare the green sauce. Place all of the ingredients into a food processor, season with salt and pepper. and pulse until creamy and thick. Add a tablespoon of water at a time until it thins out to be easily combined with the rice, about 3 tablespoons. Add the sauce to the bottom of a medium mixing bowl and add the rice. Stir well to combine.

Once everything is prepared and done cooking, divide them onto plates and add the tomato mixture, black beans, and green rice. Serve.