In a small bowl, mix together the chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub this spice mixture over the chicken breasts, ensuring they are evenly coated.

In a large skillet over medium-high heat, add the olive oil. Once hot, carefully place the chicken breasts in the skillet and cook for about 7-8 minutes on each side or until fully cooked through (the internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest on a plate.

In the same skillet, add the chopped red onion and bell pepper. Sauté for 3-4 minutes or until they start to soften.

Now, add the corn, black beans, and diced tomatoes to the skillet. Stir everything together and let it cook for another 5 minutes until heated through and well combined.

Slice the rested chicken and serve it over the vegetable mixture. Feel free to garnish with fresh cilantro and a squeeze of lime for an extra burst of flavor!