Prepare the ingredients: Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off and discard any stem ends from the green beans. Add the green beans to the tray. Drizzle with olive oil; season with salt and pepper. Toss to thoroughly coat; arrange in an even layer on one side of the tray. In a bowl, combine the breadcrumbs, cheddar and monterey jack, mayonnaise, pepper sofrito, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Stir to combine.

Bake the chicken & green beans: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the other side of the tray. Evenly top with the cheesy breadcrumb mixture. Bake, uncovered, 20 to 22 minutes, or until the green beans are browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

Make the mashed potatoes & serve your dish: Meanwhile, place the potatoes in a microwave-safe bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Cover the seasoned potatoes with a damp paper towel, tucking the edges of the paper towel around the potatoes. Microwave on high 9 to 12 minutes, or until tender when pierced with a fork. To the bowl of cooked potatoes, add the softened butter and sour cream. Using a fork or potato masher, carefully mash to your desired consistency. Taste, then season with salt and pepper if desired. Serve the baked chicken and green beans with the mashed potatoes. Enjoy!