In a large pot over medium-high heat, add a drizzle of olive oil. Once hot, place the diced boneless, skinless chicken breasts and sauté for 5 to 7 minutes, stirring occasionally, until golden brown. Remove the chicken from the pot and set it aside.

In the same pot, add chopped bell peppers and corn. Sauté for 3 to 5 minutes until the peppers are tender. Remove them from the pot and set aside with the chicken.

Return the cooked chicken and vegetables to the pot. Stir in the long-grain rice along with cumin and chili powder, ensuring the spices coat everything well. Pour in the broth and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20 to 25 minutes. Do not lift the lid during this time.

After the rice is cooked, remove the pot from heat. Gently fold in your choice of cheddar or Monterey Jack cheese, allowing it to melt into the warm mixture. Cover the pot again and let it sit for a few minutes before serving.