In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of boneless, skinless chicken thighs, cooking until golden brown, about 5-7 minutes. Remove and set aside.

In the same pot, stir in 1 chopped bell pepper and 1 cup of frozen corn. Cook for about 3 minutes until softened.

Add 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1 teaspoon of garlic powder, stirring well. Cook for 1 minute until fragrant.

Pour in 1 cup of long-grain white rice, stirring until coated with the mixture. Cook for about 2 minutes.

Add 2 cups of low-sodium chicken broth, stirring to combine. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes.

After 20 minutes, add 1 can of drained black beans and 1 cup of sharp cheddar cheese. Stir until cheese melts.

Let sit for 5 minutes before serving. Garnish with fresh cilantro if desired.