Preheat the oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers and onion, cooking until softened, about 5-7 minutes.
Stir in the shredded chicken, black beans, diced tomatoes, corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for another 3-4 minutes until heated through.
Transfer the chicken mixture to a greased 9x13 inch baking dish.
Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the chicken mixture.
If using, sprinkle the crushed tortilla chips over the cheese layer.
Top with the remaining 1 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.