Begin by dicing the chicken breast into bite-sized pieces and chopping the bell peppers. Measure out the spices, including cumin and chili powder, and set aside for easy access.

In a large, heavy-bottomed pot, heat a splash of oil over medium-high heat. Once hot, add the diced chicken and sauté for 5-7 minutes until golden brown and cooked through.

Mix in the chopped bell peppers and corn with the sautéed chicken. Continue to cook for 3-5 minutes until the peppers soften.

Stir in the rinsed rice along with the measured spices, ensuring the rice is well-coated.

Pour in the chicken broth and stir. Bring to a gentle boil, then reduce heat to low, cover, and let it simmer for 18-20 minutes.

Allow the pot to simmer covered for 20 minutes, stirring occasionally to prevent sticking.

After cooking, stir in the cream cheese and shredded cheddar until melted, adjusting seasoning as needed.

Remove the pot from heat and serve warm, garnished with fresh herbs or extra cheese.