1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch casserole dish.

2. In a bowl, toss chicken with chili powder, cumin, garlic powder, paprika, salt, pepper, and half the olive oil.

3. Heat a large skillet over medium-high. Add remaining oil and sear chicken 4–5 minutes, stirring, until lightly browned (not fully cooked). Transfer to a plate.

4. In the same skillet, sauté onion and bell peppers 3 minutes. Add zucchini and cook 2–3 minutes more.

5. Stir in black beans, corn (if using), and drained tomatoes; simmer 2 minutes to combine and reduce excess liquid. Adjust salt to taste.

6. Layer half of the veggie mixture in the prepared dish, then spread the chicken over it, and top with the remaining veggies.

7. Sprinkle cheese evenly over the top and bake uncovered for 20–25 minutes, until bubbly and chicken reaches 165°F (74°C).

8. Rest 5 minutes. Garnish with cilantro and serve with lime wedges. Add salsa, avocado, or Greek yogurt if desired.