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Preheat oven to 375°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.
Place the chicken on top of the corn mixture. Season the chicken with either salt and pepper or with a little bit of taco seasoning, to taste. If you use taco seasoning, do not use an entire 1-ounce packet (that will make it too salty). Just sprinkle a little bit of the seasoning blend on each side of the chicken breasts. Pour the remaining ½ cup of salsa over the chicken.
Cover tightly with foil and bake for approximately 45-60 minutes, or until the internal temperature of the chicken reaches 165°F. The total cooking time will vary depending on the size and thickness of your chicken breasts.
Let the chicken rest for a few minutes. Remove the chicken to a cutting board and slice into strips. Return the meat to the dish; stir to combine. Garnish with chopped fresh parsley, cilantro, a squeeze of fresh lime juice, or sliced green onions if desired.