In a large mixing bowl, combine the cooked and shredded chicken with 1 cup of fire roasted salsa, diced green chiles, sour cream, chopped cilantro, chili powder, paprika, ground cumin, onion powder, cayenne pepper (if using), salt, and pepper. Mix until well combined.
Preheat your oven to 350°F (175°C) to ensure it’s nice and hot when your Mexican Lasagna is ready to bake.
In your greased 9x13 inch baking dish, start by spreading a thin layer of the chicken mixture on the bottom. Place a layer of tortilla quarters over the mixture, followed by a layer of fresh corn and a sprinkle of both cheeses. Repeat the layers until all ingredients are used, finishing with a layer of chicken mixture and a generous topping of cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
Once out of the oven, let your Mexican Lasagna rest for about 10 minutes before slicing. This helps the layers set and makes serving easier.
