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Preheat oven to 375˚F.
Heat 2 tablespoons olive oil in a large oven-safe pan or skillet set over medium-high heat. I use this 3-quart pan with a lid.
Season chicken pieces with garlic powder, paprika, oregano, cumin, salt, and pepper. Add chicken pieces to the hot oil and cook for 5 minutes, or until browned on all sides. Remove chicken from skillet and set aside.
Add remaining oil to the hot skillet and set over medium-high heat.
Stir in the onions and cook for 2 minutes, or until just softened. Stir in garlic and cook for 20 seconds.
Add rice and continue to cook, stirring frequently, for 1 minute, or until rice is lightly toasted. Stir in beans and corn; season with salt.
Add chicken broth and salsa; bring mixture to a simmer. Stir in 1 cup of shredded cheese until melted. Stir in previously cooked chicken.
Remove from heat. Tightly cover with foil or a lid and bake for 45 minutes.
Remove the skillet from the oven and set the oven to BROIL.
Remove foil from skillet; stir the casserole, then sprinkle the top with remaining shredded cheese. Broil until cheese is melted and lightly browned on top, about 2 to 3 minutes.
Remove from the oven and top with salsa, cilantro, lime wedges, diced avocado, etc.