1. Shred the Rotisserie Chicken: Start by removing all the meat from your cooked rotisserie chicken. Discard the skin and bones. Shred the chicken meat into bite-sized pieces using two forks or your hands.

2. Saute the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely diced yellow onion and cook until it softens and becomes translucent, about 3-5 minutes.

3. Add Garlic and Bell Pepper: Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes, until the bell pepper starts to soften slightly but still retains a bit of its crispness.

4. Combine with Remaining Ingredients: Add the frozen corn, rinsed and drained black beans, and the can of diced tomatoes with green chilies (undrained) to the skillet. Stir in the chili powder, ground cumin, and smoked paprika. Season generously with salt and freshly ground black pepper.

5. Simmer for Flavor: Pour in the chicken broth and add the shredded rotisserie chicken. Stir everything together until well combined. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes.

6. Finish and Serve: Remove the skillet from the heat. Stir in the fresh chopped cilantro. Taste and adjust seasonings if necessary. Serve hot over cooked rice or quinoa, and add your favorite optional toppings like shredded cheese, a dollop of sour cream, or fresh avocado slices.