For a little extra flavor, add the salsa while cooking instead of after.
Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.
Per Serving: 379 calories; protein 23.9g; carbohydrates 39.2g; fat 14.6g; cholesterol 54.6mg; sodium 581.1mg.