1Boil 2 cups water and add 1 cup white rice. Simmer for 20 min or until done. Remove from heat and set aside.
2Add chopped pepper, onion and minced garlic to a large frying pan and sautee in butter. Add cubed chicken breast and simmer until chicken is cooked through.
3Stir in frozen corn and cook through. Fold in salsa and cooked rice. Stir over low heat until combined. Remove from heat and set aside.
4Line a 11x16 baking dish with parchment paper. Layer tortillas on paper. Add one half of chicken and rice mixture on top of tortillas. Cover mixture with 1/3 of the shredded cheese. Repeat tortillas, other half of rice mixture and another 1/3 shredded cheese. Finish with remaining tortillas and use last 1/3 shredded cheese to top.
5Cover with aluminum foil and bake at 350° for about 45 minutes. Remove from oven and cut into squares to serve.