1Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible. Cut into 1/2-inch cubes; set aside.
2In 12-inch nonstick skillet, mix corn, diced tomatoes with chilies, contents of rice mix package and water. Gently stir in tofu. Heat to boiling. Reduce heat to low; cover and simmer 12 to 14 minutes, stirring occasionally, until rice is tender.
3Remove skillet from heat. Sprinkle cheese over rice mixture. Cover; let stand 4 to 5 minutes or until liquid is absorbed and cheese is melted. Top with lettuce, chopped tomato and onions.