1-Preheat the oven to 350 degrees Fahrenheit.

2-Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the 2 diced scallions, 1 diced medium red bell pepper, and 1 diced small jalapeño for 2 minutes, then add the 3 cups frozen sweet corn and cook for 4 more minutes. Remove and set aside.

3-Season the 1.75 pounds cubed boneless, skinless chicken breasts with salt, garlic powder, onion powder, and chili powder to taste. Heat the remaining 1 tablespoon olive oil in the skillet, then cook the chicken until golden brown on all sides, about 5-6 minutes. Set aside.

4-In a mini food processor, blend the 2 eggs, 1 cup cottage cheese, ¼ cup mayonnaise, juice of half a lime, 2 cloves garlic, 3 tablespoons fresh cilantro, ½ teaspoon chili powder, and salt to taste until smooth to make the sauce.

5-In a 9×13 inch baking dish, combine the cooked chicken, two-thirds of the vegetable mixture, the prepared sauce, and 1 cup shredded Mexican blend cheese. Stir to combine and spread evenly.

6-Top with the remaining vegetable mixture and sprinkle with the rest of the ½ cup shredded Mexican blend cheese around the edges.

7-Bake uncovered for 35 minutes or until the top is golden brown.

8-Garnish with cilantro, avocado slices, and cotija cheese before serving.