Brush both sides of corn tortillas with olive oil and sprinkle with salt. Stack on top of each other and cut into strips using a pizza cutter. Place in oven and bake for 4 minutes. At 4 minutes, use a spatula to flip over then cook for another 3-4 minutes or until lightly browned and crisp.
For the peppers:
Preheat oven to 425 degrees.
Heat grill pan or grill on medium-high heat.
Brush all sides of peppers with olive oil then place directly on grill pan, cooking for 3-4 minutes on each side until charred. Remove from heat and allow to cool.
Mix all spices (cumin through salt) together. While peppers are cooking, rub spice mixture into both sides of all four pieces of chicken.
After removing peppers from grill, add chicken directly onto the grill. Cook for three minutes then flip over and place grill pan directly into preheated oven. Bake chicken for 22 minutes. Once baked, cut into bite-size cubes.
While chicken is baking, preheat large saute pan with 1 TBS olive oil on medium high heat.
Add corn to heated pan and allow to caramelize for 5-6 minutes.
Add black beans, rice, and chopped chicken to pan. Stir together and cook until thoroughly heated.
Add 1 cup shredded cheese to the mixture and mix until combined.
While filling is cooking, slice a slit in the peppers lengthwise and place on a baking sheet.
Fill each pepper with filling then top with 1/4 cup cheese. Bake in oven for another 5-6 minutes or until cheese is melted.
Serve hot topped with crispy tortilla strips.
For bone-in chicken thighs, grill skin side down (so when you flip them, the skin is up), and increase the baking time of the chicken to 45-50 minutes.