Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Sauté the veggies: Warm the olive oil in a large skillet over medium heat. Add onion and bell peppers with a pinch of salt. Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds.

Season: Add chili powder, cumin, and smoked paprika to the skillet. Stir for 30 seconds to bloom the spices.

Build the base: In a large bowl, combine cooked brown rice, shredded chicken, black beans, and corn. Add the sautéed veggies and spices. Season with salt and pepper.

Make it saucy: In a separate bowl, whisk salsa, chicken broth, and Greek yogurt until smooth. Taste and adjust salt or heat as needed.

Combine: Pour the salsa mixture over the rice and chicken mixture. Stir until everything is evenly coated.

Assemble: Spread the mixture into the prepared baking dish. Sprinkle with 2/3 of the shredded cheese.

Bake: Cover loosely with foil and bake for 15 minutes. Remove the foil, add the remaining cheese, and bake another 10–12 minutes, until bubbly and lightly golden on top.

Rest and garnish: Let the casserole sit for 5 minutes. Top with chopped cilantro and green onions if you like. Serve with lime wedges.

Optional toppings: Add sliced avocado, a drizzle of hot sauce, or a spoonful of extra salsa at the table.