Season chicken pieces with salt and pepper on all sides.

Heat 1 tablespoon neutral oil in large skillet over medium-high heat. Add chicken and brown on both sides until golden, about 2-3 minutes per side. Chicken does not need to be cooked through. Remove from skillet and set aside.

Add remaining 2 tablespoons neutral oil to same skillet over medium heat. Add chopped onion and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes.

Add 1½ cups rinsed long-grain white rice to skillet. Toast for 2-3 minutes, stirring frequently.

Stir in 2 tablespoons taco seasoning, coating rice and onion mixture evenly.

Pour in 3 cups chicken broth, 1 cup salsa, 2 whole chipotle peppers, and 1 tablespoon adobo sauce. Stir to combine and bring to a simmer.

Return browned chicken to skillet. Cover tightly and reduce heat to low. Simmer 20-25 minutes, until rice is tender and liquid is absorbed and chicken reaches 165°F internally. If liquid absorbs before rice is cooked, add additional chicken broth ¼ cup at a time.

Stir in 1 cup corn. Let heat through, about 2 minutes.

Sprinkle 1 cup shredded Mexican blend cheese over top. Cover with lid and let sit 1-2 minutes until cheese is melted.

Top with desired toppings and serve directly from skillet.