Heat a large skillet over medium-high heat and add 2 tablespoons olive oil.

Season the 1 pound chicken breasts (cut into small pieces) with ½ salt, ¼ teaspoon pepper, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano.

Add the seasoned chicken to the hot skillet and cook, stirring occasionally, until browned and cooked through (no pink remains), about 6–8 minutes depending on piece size.

Add 1 small chopped onion, 3 cloves garlic (minced), and 1 medium red bell pepper (chopped) to the skillet with the chicken. Cook, stirring, until the onion is translucent, about 3–4 minutes.

Stir in 1½ cups refried beans and ¼ cup water. Cook and stir for about 2 minutes, until the mixture reduces slightly and is no longer watery. Remove from heat.

Warm the 8 large flour tortillas in the microwave for about 30 seconds to make them pliable.

Assemble the burritos: divide the 2 cups Mexican rice evenly among the 8 tortillas, leaving space at the edges. Top each portion of rice with an even share of the chicken-and-bean mixture, then divide 1 cup canned corn (drained) evenly among the tortillas, and sprinkle 2 cups shredded cheddar cheese evenly over all.

Fold each tortilla into a burrito: fold the two sides over the filling, then roll from the bottom up, finishing seam side down to seal.

Finish the burritos using one of these methods until the tortillas are golden and the cheese is melted: - Oven: Wrap burritos in foil and bake at 350°F for 10 minutes. - Skillet: Heat a clean large skillet over medium heat (brush lightly with olive oil if desired) and cook burritos seam side down, then on each side, about 2–3 minutes per side, until golden.

Serve warm with salsa, sour cream, and nacho cheese sauce.