Boil the rice according to package directions, then set aside.
Preheat oven to 350 degrees F. Spray a 13x9" baking dish with cooking spray and set aside.
Mix the two cheeses together and set aside.
To a large mixing bowl, add shredded chicken, black beans, green chiles, Mexican corn, cooked rice, 1/2 of the cheese, and enchilada sauce. Season with salt and pepper, stir to combine.
Transfer mixture to prepared baking dish. Top with additional corn and remaining cheese.
Bake for 20-30 minutes, until cheese is bubbly and melted.
To serve, sprinkle with sliced green onions and minced cilantro.