Chicken and Rice Casserole with Chiles, Corn, and Black Beans | America's Test Kitchen

Ingredients

• 8 ounces tortilla chips (about 2 cups)
• 2 tablespoons unsalted butter, melted and cooled
• 4 tablespoons unsalted butter
• 2 red bell peppers, stemmed, seeded, and chopped medium
• 2 jalapeño chiles, seeds and ribs removed, chiles minced (see note)
• 1 medium onion, minced
• 1 teaspoon ground cumin
• Salt and ground black pepper
• 1/8 teaspoon cayenne pepper
• 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
• 1/4 cup unbleached all-purpose flour
• 3 1/2 cups low-sodium chicken broth
• 3 1/2 cups whole milk
• 1 1/2 cups long grain white rice
• 2 pounds boneless, skinless chicken breasts (about 5 medium), trimmed and prepared according to the illustrations below
• 8 ounces pepper Jack cheese, shredded (about 2 cups)
• 1 1/2 cups frozen corn, thawed and drained (see note)
• 1 (15.5-ounce) can black beans, drained and rinsed (see note)
• 2 tablespoons minced fresh cilantro leaves
• 1 lime, cut into wedges (for serving)