Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Spice Blend: In a small bowl, combine chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, and pepper. Reserve about 1.5 tsp of the spice blend for the vegetables.

Season the Chicken: In a large mixing bowl, drizzle the chicken breasts with 1 tbsp of olive oil and season with the spice blend, making sure to coat the chicken evenly.

Sear the Chicken: Heat a skillet over medium-high heat and add 1 tbsp of olive oil. Sear the chicken for 2-3 minutes on each side, then remove from the skillet and set aside on a plate.

Cook the Veggies: In the same skillet, add the remaining 1 tbsp of olive oil and heat over medium-high. Add the diced bell pepper and onion, cooking for about 5 minutes until softened. Stir in the garlic and cook for another 30 seconds.

Add the Rest of the Ingredients: Add the corn, black beans, fire-roasted diced tomatoes, lime juice, and reserved spice blend. Stir to combine and cook for a few more minutes until everything is heated through.

Add the Chicken Back: Return the seared chicken breasts to the skillet. Sprinkle the chicken with the shredded colby jack cheese.

Bake the Chicken: Transfer the skillet to the oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Serve: Remove from the oven and garnish with cilantro, jalapenos, sour cream, pico de gallo, and avocado, as desired. Serve hot!