Preheat oven to 375°F (190°C).

Heat olive oil in a skillet over medium heat. Add diced onion and red bell pepper; sauté for 5 minutes until softened.

Stir in garlic and cook for 1 minute until fragrant.

Add shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat.

Mix in Rotel tomatoes, corn, black beans, and cilantro. Remove from heat.

Fold in sour cream until the mixture is creamy.

In a 9×13-inch baking dish, spread a thin layer of chicken mixture.

Layer 5 corn tortillas over the mix.

Add half of the remaining chicken mixture, then top with half of the cheeses.

Repeat with remaining tortillas, chicken mixture, and cheeses.

Cover with foil and bake for 20 minutes.

Remove foil and bake an additional 10–15 minutes, until cheese is bubbly and golden.

Let rest for 5–10 minutes before slicing. Serve with optional sour cream and cilantro garnish.