Heat the olive oil over medium-high heat in a heavy bottomed Dutch oven. Sauté the onion in the olive oil until translucent. Add the minced garlic and give it a good stir. Add the frozen corn, and continue to sauté until the corn starts to brown a bit.

Pour in the chicken stock, and add the black beans, lime zest and juice, cumin, chipotle powder, and salt. Stir well.

Season the chicken breasts or thighs with a little additional salt, pepper, and chipotle powder. Press them down into the corn and beans mixture until nearly covered.

Cover the Dutch oven and cook over medium-low heat for about 20-25 minutes, until the chicken is cooked through and the juices run clear.

Turn off the heat and remove the chicken to a platte. Stir the chopped cilantro into the corn and black beans mixture.

Serve warm with soft tortillas, over cilantro lime rice, or as is.