Boil corn for 10 minutes.
Dice red onion and red bell pepper.
Heat 2 tbsp butter over medium-high heat in a skillet.
Saute red onion and bell pepper for 10 minutes.
Preheat oven to 375.
Cut corn from the cob.
Drain 15 oz red kidney beans.
Add shredded chicken, red kidney beans, corn, chopped spinach, 3 tbsp tomato paste, 1 tsp paprika, 1 tsp cumin, 1 tsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper to the skillet.
Grease a baking dish.
Place a layer of corn tortillas in the dish.
Add 1/2 the chicken mix to the dish.
Add 1/2 cup of mozzarella cheese to the dish.
Add another layer of corn tortillas.
Add the remaining chicken mix.
Add 1/2 cup of mozzarella cheese.
Bake for 20 minutes.
Optional – top with Greek yogurt, avocado, green onions or salsa.