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Pre-heat it to 350 F.
In a medium saucepan over medium-high heat, combine rice, 2 cups water and 1/2 teaspoon salt. Bring to a boil then reduce heat. Simmer, covered, for 15-20 minutes, until rice is tender and liquid is absorbed.
While the rice is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken to the pan and cook, breaking it up with a wooden spoon, until golden brown, about 6-7 minutes.
Scoot everything in the pan over to one side of the skillet and add in the onion and garlic. Cook until the onions are soft and the garlic is slightly golden, about 5 minutes. Add in the can of drained black beans, tomatoes and corn.
Once the chicken mixture is done and the veggies and beans are incorporated, toss in the cooked rice and stir to combine. Pour everything out into an 8x8 casserole dish and sprinkle with cheese.
Bake in the oven until heated through and the cheese is golden and bubbly!
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