Boil 4 cups of water in a large pot. Once boiling, add 2 cups of long grain rice, stir, reduce heat to low, cover, and simmer for 18 minutes. Let sit covered for an additional 5 minutes.

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with cooking spray or oil.

In a large mixing bowl, combine shredded chicken, red enchilada sauce, refried beans, corn kernels, and half of the white cheddar cheese. Fold together and add the cooked rice. Season with salt and black pepper.

Pour the mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining cheese over the top.

Bake for 20-30 minutes until the cheese is bubbly and golden brown.

Let the casserole cool slightly for about 5 minutes. Garnish with chopped cilantro or parsley before serving.