In a large pot, heat a tablespoon of oil over medium-high heat. Add diced chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Once the chicken is beautifully browned, toss in diced bell peppers and corn. Cook for an additional 3-4 minutes, stirring frequently until the vegetables soften and brighten in color.

Stir in long-grain rice along with cumin and chili powder, ensuring the rice is well-coated with the spices. Pour in chicken broth and bring the mixture to a rolling boil over medium-high heat.

Reduce the heat to low and cover the pot with a lid, allowing it to simmer for about 20 minutes.

Once the rice is fully cooked, remove the pot from heat and stir in the shredded cheddar cheese until it melts beautifully.

Scoop generous amounts into bowls, and if desired, garnish with fresh herbs to add a pop of color. Serve warm and enjoy.