Begin by cutting your chicken breasts into bite-sized pieces. In a medium bowl, generously season the chicken with chili powder, cumin, paprika, salt, and pepper. Ensure each piece is evenly coated for maximum flavor.

Place your skillet on the stove over medium-high heat. Add a couple of tablespoons of olive oil and allow it to heat up until shimmering but not smoking.

Carefully add the seasoned chicken to the skillet in a single layer, cooking for about 5-7 minutes, stirring occasionally until golden brown and no longer pink in the center.

In the same skillet, introduce the sliced red, yellow, and green bell peppers. Sauté them for about 5 minutes, stirring frequently.

Stir in the corn and diced tomatoes. Allow everything to cook together for an additional 3-5 minutes, mixing well.

Reduce heat to low, and sprinkle a generous layer of shredded cheddar cheese over the mixture. Cover the skillet and let it sit until the cheese melts.

Once the cheese is melted, remove the skillet from heat. Garnish with freshly chopped cilantro and serve warm.