Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

Add the sliced chorizo and cook for 2-3 minutes until it releases its oil and becomes slightly crispy.

Add the chicken pieces to the pan and cook for another 5 minutes until browned on the outside.

Stir in the diced onion and red bell pepper, cooking for 3-4 minutes until the vegetables soften.

Add the minced garlic, cumin, chili powder, and uncooked rice. Stir constantly for 1 minute to toast the rice and spices.

Pour in the chicken broth and fire-roasted tomatoes (with juices). Scrape the bottom of the pan to release any browned bits.

Stir in the black beans and corn. Bring the mixture to a boil.

Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and let it sit covered for 5 minutes.

Fluff the rice with a fork and serve hot, garnished with fresh cilantro and a squeeze of lime juice.