Pat each chicken breast dry with paper towels and slice them in half lengthwise to make four thinner chicken breast cutlets.
In a small bowl combine the garlic powder, onion powder, ancho chili powder, salt, and black pepper. Generously season both sides of each chicken breast cutlet (see notes).
Add 1 tablespoon of olive oil and the butter to a large 12-inch skillet set over medium-high heat. Add the chicken and sear each side for approximately 3-5 minutes, or until golden and nearly cooked through. Remove the chicken to a clean plate and set aside.
To the same skillet set over medium heat add the remaining tablespoon of olive oil. Add the onions and cook for 6-8 minutes, stirring frequently. Add the garlic and cook until fragrant, approximately 1 minute.
Stir in the tomatoes, corn, black beans, green chilis, ground cumin, lime juice, and any leftover seasoning mixture that was not used to season the chicken breasts. Mix well to combine. Cook until heated through, about 5 minutes.
Return the chicken back to the skillet, scooping some of the bean mixture over the top of each chicken breast. Sprinkle the cheese over each chicken breast.
Cover and continue to cook over medium-low heat until the cheese is melted and the chicken is cooked through, OR, place in a preheated 350°F oven until chicken is cook through and cheese is melted (chicken should be cooked to an internal temperature of 165°F).
Serve garnished with fresh chopped cilantro and lime juice.