Start by placing racks in the center and upper third of your oven, then preheat to 375 degrees F. This sets the stage for perfectly cooked chicken.
Next, take the chicken breasts and place them on a cutting board. To ensure even cooking, cover them with plastic wrap and lightly pound them to an even thickness. This will help prevent the edges from drying out.
Once pounded, pat the chicken dry with paper towels. This step is crucial for achieving a nice sear.
In a small bowl, combine the smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, kosher salt, and black pepper. Mix them well.
Sprinkle half of this spice mixture over the chicken, rubbing it in to ensure every bit is coated.
Heat olive oil in a thick, sturdy oven-safe skillet over medium-high heat. Once hot, carefully add the chicken smooth-side down, positioning it away from you to avoid splatters. Avoid crowding the pan—cook in batches if necessary.
Allow the chicken to cook undisturbed for about 3 minutes until it looks golden brown underneath. It should release easily from the pan when ready.
Carefully flip the chicken and cook for another 30 seconds to brown the other side slightly. Then, remove the chicken to a plate and set aside.
In the same skillet, add the fire roasted diced tomatoes, scraping the bottom to loosen any bits stuck to the pan. Let it simmer for about 1 minute.
Add the rinsed black beans, drained Mexican-style corn, drained green chiles, and the remaining half of the spice mixture to the skillet. Stir thoroughly to combine.
Now, nestle the chicken back into the skillet, browned-side up. Pour any collected juices over the top, ensuring the chicken is well-coated in the sauce.
Transfer the skillet to the center oven rack and bake for 7 to 10 minutes until the chicken reaches 160 degrees F in the thickest part. If some pieces finish sooner, move them to a plate and cover to keep warm.
Once the chicken is cooked, return any that finished early to the skillet and sprinkle the pepper jack cheese on top. Broil for 1 to 2 minutes until the cheese is melted and bubbly.
Finally, squeeze fresh lime juice over the dish and sprinkle generously with chopped cilantro before serving.
