To the skillet, add the microwaved rice, diced tomatoes, black beans, corn, chili powder, 4 ounces (1 cup) shredded cheese, and half of the green onions. Stir to combine.
Fill each pepper with the chorizo mixture, mounding the filling and gently packing into the pepper halves.
Bake for 30 minutes; remove from oven and sprinkle with remaining 2 ounces of cheese; bake for an additional 5-10 minutes or until cheese is melted and bubbly. Sprinkle with remaining sliced green onions before serving.