In a large, deep braiser sauté the onion, garlic and pepper until soft and fragrant.
Add the rice and season with the taco spice and a pinch of salt. Pour in the chicken stock and tomatoes.
Allow to cook until the rice has absorbed most of the liquid then stir in the beans, corn and chicken.
Place in the oven and bake for 10 minutes. Remove from the oven, add the cheese then bake for another 5-10 minutes until the cheese has melted and the rice is cooked through.
Remove from the oven, top with fresh coriander/cilantro, sliced jalapeños and lime wedges.