In large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add diced chicken and cook until browned on each side, then remove from skillet.
Add bell peppers and additional 1 tablespoon of olive oil and cook for 5-7 minutes, until softened. They don’t have to be cooked completely.
Return chicken to skillet, along with black beans, corn, salsa, green chiles, rice, vegetable broth, water, cumin, chili powder, salt, and pepper.
Bring to a boil then reduce heat to low and simmer for 15-17 minutes, stirring often, or until rice has absorbed all of the liquid.
Top with cheese and either remove from heat and top with lid, or if your skillet is oven-proof, melt cheese under the broiler.
Serve topped with green onions and cilantro.