In a medium saucepan, bring water, rice and salt to a boil over high heat. Cover and reduce heat to low.
Simmer until water is absorbed and rice is tender, about 30 minutes. In a large skillet, heat oil over medium heat.
Add pepper; cool, stirring, for 2 minutes. Add green onions, garlic, chili powder, and cumin.
Cook, stirring, for 30 seconds. Add corn and chilies; cook until heated through, about 2 minutes.
Stir in rice. Remove from heat. Carefully press some hot rice mixture firmly into a 1/2 cup measure. Unmold timbale onto serving plate.
Repeat with remaining mixture.Servings: