Add the broth to the rice mixture along with the chiles and corn, stir well, scrape down the sides of the pan, cover and simmer over medium-low heat for 15 minutes.
When the rice has cooked 15 minutes, let it stand off the fire, covered for 5 to 10 minutes until the grains are tender but not flowered open. Add the crumbled cheese and toss with a fork to incorporate the ingredients and stop the cooking. Scoop into a serving bowl and garnish with the watercress or parsley and serve.