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Preheat the oven to 375°F. Spray a 6-quart casserole dish with nonstick spray, and set aside.
In a large skillet, heat the oil and add the corn. Saute for a few minutes, or for more flavor, turn up the heat and let it blacken or char slightly. Then add the black beans and garlic, and cook for 2 - 3 minutes.
Add the cumin, smoked paprika, tomatoes, green chilies, and enchilada sauce. Heat thoroughly. Add the chicken and stir to combine.
Pour into a casserole dish and top with shredded cheese.
Place into the oven and bake for 10 minutes, or until the cheese is melted and slightly browned.
Serve topped with sour cream, avocado, etc.