Marinate the chicken breast with garlic powder, cumin, southwest mix, salt/pepper, 2 tablespoons olive oil and put in the fridge for at least 10 minutes.
Heat 2 tablespoons olive oil in the skillet pan over medium heat, add the chicken and sear until the chicken is browned on both sides and fully cooked. Transfer the chicken to a plate and shred the chicken into pieces.
Use the same skillet pan and remaining oil, cook red onion until tender. Set aside.
In a casserole dish, add a half portion of drained corn kernel, beans, chicken, red onion and mix well together with cumin, garlic powder, southwest spice mix, green chiles, enchilada sauce and top with cheese. Repeat this step once more.
Bake (uncovered at 350F) for about 15-30 minutes, or until heated through and the cheese is melted.