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Position oven rack 8 inches from heat source. Preheat oven to 375°F. Sprinkle chicken with pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken; cook, stirring once, until well browned, 5 to 6 minutes. (Chicken will still be raw at this point.) Transfer chicken to an 8- x 8-inch baking dish coated with cooking spray. Add rice to skillet; cook over medium-high, stirring often, until most of the rice turns white, 1 to 2 minutes. Stir in beans, stock, corn, and 3/4 cup of the salsa; bring to a simmer over medium. Stir in 4 ounces of the cheese and remaining 3/4 teaspoon salt. Transfer mixture to baking dish; stir to combine. Cover with aluminum foil, and bake in preheated oven until rice is tender and chicken is done, about 45 minutes. Remove from oven; uncover and sprinkle with remaining 2 ounces cheese. Increase oven temperature to high broil. Return baking dish to oven; broil until cheese is melted and lightly browned, about 2 minutes. Top with remaining 1/4 cup salsa.
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Citrusy Mexican oregano — different species from Mediterranean
Variety pack — ancho, guajillo, pasilla for moles and salsas
Dried poblano — sweet, fruity backbone of mole negro and adobo
Smooth, tangy dried chili — salsa roja, enchilada sauce, adobo
Dark wrinkled chili — raisin notes for mole negro and Oaxacan cuisine