In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the diced chicken breast and sauté for 5-7 minutes until golden brown and cooked through.

Stir in the chopped bell peppers and corn. Sauté for 3-4 minutes until the vegetables soften.

Add cumin, paprika, salt, and pepper; cook for an additional minute, stirring constantly.

Stir in the rinsed rice, cooking for 1-2 minutes to toast it slightly.

Pour in the low-sodium chicken broth, stir, and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until rice is tender.

Check the rice for tenderness. If undercooked, continue cooking uncovered, adding broth if necessary.

Remove from heat and sprinkle shredded cheddar cheese over the top, gently folding until melted.

Let sit for 5 minutes before serving. Scoop portions onto plates and enjoy warm.