Preheat oven to 375°F.
In a 9x13 casserole dish, add rice, chicken broth, salsa verde, black beans, and corn. Stir to combine.
Nestle chicken into the dish and season with salt, pepper, garlic powder, cumin, and paprika. Top with cream cheese.
Cover tightly with foil and bake for 45–50 minutes.
Remove from oven, shred chicken, and stir everything together.
Top with shredded Monterey Jack cheese and bake or broil for 5–10 minutes, until cheese is melted and bubbly.
Serve with: Avocado, jalapeños, and fresh cilantro.
