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Season chicken strips with salt, black pepper and 2 teaspoons taco seasoning.
Heat oil in a nonstick skillet or saute pan over medium-high heat. Place chicken strips in the pan and brown well on both sides. Transfer to a plate but reserve dripping in the pan. Return pan to medium-high heat.
Add the onion and a pinch of salt, then reduce heat to medium. Cook the onions until softened, 7-8 minutes.
Add the red bell pepper and continue cooking another 4-5 minutes or until softened.
Add garlic and cook briefly or until fragrant, 30 seconds.
Return chicken to the skillet.
Add diced tomatoes, chicken broth and remaining taco seasoning. Bring to a boil.
Add orzo and stir. Reduce heat to medium-low, cover and cook 15-17 minutes or until orzo is cooked through and the liquid is absorbed but not dry. (Add additional chicken broth if needed.)
Stir in corn and black beans and heat through.
Stir in half the cheese then sprinkle the remaining cheese over the top. Serve immediately.