Trim skin from halibut; cut into bite-size cubes. Combine fish, picante sauce and lime juice in a nonmetallic bowl. Stir well; cover and refrigerate 30 minutes.
Combine chicken broth, cornstarch and chili powder; set aside. Drain fish. Heat oil in a nonstick wok or skillet; add fish and stir-fry 1 1/2 minutes. Add tomatoes, corn, beans and cilantro. Stir in broth mixture. Cover and cook, stirring occasionally until thickened. Serve over rice with additional picante sauce, if desired.
