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Heat the olive oil in a large skillet over medium-high heat.
Add the chicken and season with the salt, ancho chili powder, garlic powder, paprika, cayenne, and black pepper.
Cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through.
Add the onion, bell pepper, and garlic and cook for about 3 minutes, until the vegetables begin to soften.
Stir in the black beans and corn and cook for another 2–3 minutes until heated through.
Reduce the heat to low and stir in the Colby Jack cheese until melted.
Fold in the spinach and cook just until wilted.
Taste and season with additional salt if needed.
Serve over rice and top with diced avocado, a drizzle of ranch, a squeeze of fresh lime, more cheese, and crispy fried wonton strips or crushed tortilla chips.