Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, cumin, chili powder, salt, and pepper, and cook for an additional minute.
Stir in the rice and broth. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 15 minutes.
Stir in the corn and diced tomatoes. Sprinkle with 1 cup of cheese and crack the eggs into the skillet. Cover and cook until the eggs are set, about 5 minutes.
Sprinkle with the remaining cheese and cilantro. Serve hot.