Step 1: Season and Sear the Chicken
Preheat your oven to 375°F (190°C). Pat the chicken chunks very dry. In a bowl, toss them with 1 tbsp olive oil, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper until evenly coated. Heat a drizzle of oil in a large, deep, oven-safe skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the chicken for 2-3 minutes per side, until golden brown but not cooked through. Remove the chicken to a plate. It will finish cooking in the bake.

Step 2: Build the Flavor Foundation
In the same skillet, add 1 tablespoon of olive oil. Add the diced onion and red bell pepper. Sauté for 6-8 minutes, until softened. Add the minced garlic and cook for 1 more minute until fragrant.

Step 3: Create the Incredible Smoky Chipotle Sauce
Push the vegetables to the side. Add the tomato paste to the center of the skillet. Let it cook for 1-2 minutes, stirring constantly, until it darkens slightly—this deepens its flavor. Add the minced chipotle peppers and adobo sauce, stirring to combine with the tomato paste. Pour in the warmed chicken broth, using your spoon to deglaze the pan, scraping up all the flavorful browned bits (fond). Stir in the undrained fire-roasted tomatoes, lime juice, and brown sugar. Bring the mixture to a simmer. Taste the sauce—this is when you adjust the heat. Add more adobo sauce for more warmth without too many pepper bits, or mince another chipotle for more fire. Stir in half of the chopped cilantro.

Step 4: Assemble the Bake
To the simmering sauce in the skillet, add the rinsed rice, drained black beans, and frozen corn. Stir thoroughly to combine. Nestle the seared chicken pieces and any accumulated juices into the rice mixture, pushing them down so they are partially submerged.

Step 5: Initial Covered Bake (The Steaming Phase)
Bring the contents of the skillet back to a bare simmer on the stovetop. Once simmering, cover the skillet tightly with a lid or heavy-duty aluminum foil. Carefully transfer it to the preheated oven. Bake, covered, for 25 minutes. This stage steams the rice and gently cooks the chicken through.

Step 6: Add Cheese and Finish Baking
After 25 minutes, carefully remove the skillet from the oven. The rice should be tender and the liquid mostly absorbed. Uncover the skillet. In a bowl, combine the shredded Pepper Jack and Monterey Jack cheeses. Sprinkle this cheese blend evenly over the entire surface. Return the skillet to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is completely melted, bubbly, and starting to brown in spots.

Step 7: Garnish and Serve
Remove the skillet from the oven (remember the handle is scorching hot!). Let it rest for 10 minutes—this allows the rice to set and the flavors to settle. Before serving, sprinkle the top with crumbled Cotija cheese, the remaining chopped cilantro, and sliced green onions. Serve directly from the skillet, offering diced avocado, lime wedges, and a drizzle of crema or sour cream on the side for personal customization