Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray or olive oil.

Step 2: Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add the chopped onion and diced bell peppers. Sauté for 5-6 minutes until the vegetables are soft and fragrant.

Step 3: Season the Mixture

Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to the skillet. Stir well to coat the vegetables in the spices.

Step 4: Combine Ingredients

In the greased baking dish, mix together the sautéed vegetables, uncooked rice, black beans, corn, diced tomatoes with green chilies, shredded chicken, and chicken broth. Stir to combine all ingredients evenly.

Step 5: Bake the Casserole

Cover the baking dish tightly with aluminum foil and bake for 40-45 minutes, or until the rice is fully cooked and tender. Remove the foil, sprinkle the shredded cheddar and Monterey Jack cheese over the top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.

Step 6: Make the Avocado Cream Sauce

While the casserole is baking, prepare the avocado cream sauce. In a blender or food processor, combine the avocados, sour cream, minced garlic, lime juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.

Step 7: Serve and Garnish

Remove the casserole from the oven. Let it rest for 5-10 minutes before serving. Drizzle the avocado cream sauce over the top and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of freshness.