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Make ahead: Cook the rice according to package instructions and chill in the refrigerator until cold. Using cold rice in fried rice recipes keeps it from getting mushy.
Chop the chicken into 1 inch pieces. Chop all the produce, and drain the canned ingredients.
Set a large Sauté pan over medium heat. Place a holding plate to the side of the pan. Add the butter. Once melted, pour in the beaten eggs. Move them around the pan to scramble. Once the eggs are fully cooked, move them to the holding plate.
Add the onions, garlic, and bell pepper to the remaining butter. Sauté for 2 to 3 minutes. Move the vegetables to the sides of the pan and add the chicken pieces to the middle. Sprinkle generously with salt, then sprinkle with 1 tablespoon cumin and 2 teaspoons chili powder.
Brown the chicken for 3 to 5 minutes stirring to cook on all sides.
Add in the soy sauce. Stir well to coat the chicken and vegetables. Then add in the cold rice. Cook the rice, stirring every two minutes or so, until the chicken and vegetables are well incorporated in the rice has warmed through.
Finally, stir in the drained black beans, corn, and fresh chopped cilantro.