Prep the chicken: Pat the chicken dry and cut into bite-size pieces or keep breasts/thighs whole if you prefer shredding later. Season all sides with salt, pepper, cumin, chili powder, and smoked paprika.

Heat the pan: Add olive oil to a large skillet over medium-high heat. When it shimmers, add the chicken in a single layer. Sear 3–4 minutes per side until lightly browned. Remove to a plate. (It doesn’t need to be cooked through yet.)

Sauté aromatics: In the same pan, add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and jalapeño; cook 30 seconds until fragrant.

Build the sauce: Pour in the salsa and diced tomatoes. Scrape up browned bits from the bottom of the pan for extra flavor. Add corn and black beans if using. Bring to a gentle simmer.

Simmer the chicken: Return the chicken and any juices to the skillet. Reduce heat to medium-low and cook 8–12 minutes, stirring occasionally, until the chicken is cooked through (165°F/74°C if checking).

Add freshness: Stir in lime zest and juice. Fold in cilantro. Taste and adjust with more salt, pepper, or lime as needed. For extra richness, sprinkle cheese on top and let it melt for 1–2 minutes.

Serve: Spoon over rice, tuck into tortillas, or serve with chips and avocado. Top with sour cream or yogurt and green onions if you like.