Preheat your oven to 400°F (200°C).

In a 9x13 inch baking dish, combine finely diced onion, chopped red bell pepper, uncooked long-grain brown rice, fajita seasoning, and cayenne pepper.

In a separate bowl, whisk together the reduced sodium chicken broth, mild green chiles, tomato paste, and olive oil until smooth.

Pour the well-mixed liquid into the baking dish and fold everything gently.

Add the shredded chicken, rinsed black beans, and frozen corn to the dish, and stir until combined.

Cover with aluminum foil and bake for 65-70 minutes until the liquid is absorbed and the rice is tender.

Remove the foil and sprinkle shredded Monterey Jack cheese across the top, returning to the oven for an additional 5-10 minutes until melted.

Allow to cool slightly before serving. Top with fresh cilantro, green onions, salsa, and avocado as desired.