For the Casserole Base:

• 3 cups cooked chicken, shredded (rotisserie chicken works great)

• 2 cups corn kernels (fresh, frozen, or canned—drained if using canned)

• 1 cup black beans, drained and rinsed

• 1 medium red bell pepper, diced

• 1/2 small red onion, finely chopped

• 1 cup shredded Monterey Jack cheese

• 1/2 cup shredded cheddar cheese

• 1/2 cup sour cream

• 4 oz cream cheese, softened

• 1/4 cup mayonnaise

• 1 teaspoon chili powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

• 2 tablespoons fresh cilantro, chopped

• Juice of 1 lime

For the Topping:

• 1/2 cup crushed tortilla chips (optional but adds a great crunch)

• 1/4 cup cotija cheese, crumbled (or feta as a substitute)

• Extra cilantro and lime wedges for garnish