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Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. Slice ½ inch from tops of peppers; remove and discard stems. Scoop out any ribs and seeds; chop the pepper tops and set aside. Place the peppers cut-side-down in the prepared dish. Bake until slightly tender, about 10 minutes.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, fajita seasoning and salt; cook, stirring often to crumble the chicken, until lightly browned and cooked through, about 8 minutes. Transfer to a medium bowl.
Return the skillet to medium-high heat (do not wipe it out); add the remaining 1 tablespoon oil. Add corn, onion and the chopped pepper tops; cook, stirring often, until the vegetables are softened, about 5 minutes. Add the vegetables to the chicken mixture. Add beans, rice, ½ cup cheese and half of the cilantro; stir to combine.
Flip the peppers cut-side up. Divide the chicken mixture evenly among the peppers, mounding and pressing lightly to fill them. Sprinkle with the remaining ½ cup cheese.
Bake until the peppers are tender, the filling is hot and the cheese is melted, about 20 minutes. Sprinkle with the remaining cilantro; serve with lime wedges, if desired.