Cook the rice according to package instructions. Set that aside.
Preheat the oven to 375°.
Wash the peppers and cut them in half, removing the stems and the seeds. Spray a 9x13 inch pan with cooking spray and place the peppers in the baking dish cut side up.
Place the peppers in the oven for 20 minutes.
While the peppers bake, place the olive oil, onion, and garlic in a pan. Cook them together until the onions are translucent, about 5-8 minutes.
Add the ground chicken to the sauté pan and cook until the chicken is completely cooked, about 12 minutes.
Once the chicken is cooked, add the rice, corn, salsa, and spices. Mix everything together and cook for another 2-3 minutes.
When the peppers are done, carefully take them out of the oven and place them on a hot plate. Carefully stuff the peppers with the ground chicken mixture. Top each pepper with the shredded cheese and bake for 20 minutes.
Serve immediately. Top with more cheese, avocado, sour cream, or cilantro if you would like. Enjoy!