Prepare rice according to package directions. Meanwhile, in large skillet over medium heat, cook and crumble sausage and onions until no longer pink; drain.

Stir in undrained tomatoes, 1 Cup cheese, corn, cilantro, chili powder, cumin, garlic powder and cooked rice. Set aside.

Cut peppers in half lengthwise; remove seeds and membranes. Fill pepper halves with rice mixture. Place in a 13x9-inch baking dish. Pour 1/2 Cup water in the bottom of dish; cover with aluminum foil.

Bake in a preheated 350* oven 45 minutes. Uncover and sprinkle with remaining cheese; continue baking 15 minutes or until peppers are tender.