In a saucepan, heat the olive oil over medium heat. Add the garlic and onion and saute until glossy. Add the rice and saute until glossy but not brown. Add chicken broth, cilantro, and corn. Cover and simmer, without stirring, 10 minutes. The rice should be fluffy.
Broil the pepper until the skin is slightly charred on all sides. Remove the seads and cut into strips.
About 10 minutes before serving, fold the cheese and pepper strips into the rice mixture. Cover until ready to serve.