Boil 4 cups of water in a medium saucepan. Once boiling, add 2 cups of long grain rice, reduce heat to low, cover, and simmer for about 18 minutes until tender. Remove from heat and let it sit covered for an additional 5 minutes.

Preheat your oven to 350°F (175°C) and grease your 9x13-inch casserole dish.

In a large mixing bowl, combine shredded chicken, red enchilada sauce, refried beans, corn, and half of the cheeses. Mix well. Fold in the cooked rice and season with salt and black pepper to taste.

Pour the mixture into the greased casserole dish, spreading it evenly. Top with remaining cheese.

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

Let cool for a few minutes, garnish with chopped cilantro or parsley, slice, and serve warm.