In a medium bowl, combine shredded cheese, black beans, diced bell pepper, corn, minced onion, jalapeño, and cilantro. Add lime juice and toss to combine. Set aside to allow flavors to meld.

In a small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne pepper. Set aside.

Place a chicken breast on a cutting board. With your palm flat on top, carefully slice horizontally through the middle, stopping about ½ inch from the opposite edge so the breast remains connected. Open the breast like a book.

Cover the butterflied chicken with plastic wrap and gently pound with a meat mallet to ¾-inch thickness, working from the center outward.

Season the inside of each chicken breast with salt, pepper, and 1 teaspoon of the taco seasoning mixture. Place ¼ of the cheese mixture in the center of each butterflied breast.

Fold the top half of the chicken breast over the filling, tucking in any stray filling. Secure with toothpicks or kitchen twine. Season the exterior with remaining taco seasoning, salt, and pepper.

Preheat oven to 375°F (190°C).

Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 3-4 minutes per side until golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).

Remove from oven, tent loosely with foil, and rest for 5 minutes before serving. Carefully remove toothpicks or twine before serving.