Before starting, wash and dry all produce. Core, then cut the pepper into 1/2-inch pieces. Thinly slice the green onions. Peel, then mince or grate the garlic. Drain and rinse beans. Drain and rinse corn. Pat the chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper and half the Mexican Seasoning.

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil, then the chicken. Cook, until golden-brown all over, 2-3 min per side. (NOTE: Don't overcrowd the pot! Cook in batches for 4 ppl, using 1/2 tbsp oil per batch.) Using a slotted spoon, transfer chicken to a large bowl. Set aside.

Reduce the heat to medium. Add 1 tbsp oil (dbl for 4 ppl), then the peppers. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add the garlic and remaining Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Add the crushed tomatoes, a quarter of the corn and 1/4 cup water (dbl both for 4 ppl) and return all chicken and any juices to pot. Scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to medium-low. Simmer until the chili is slightly thickened and chicken is cooked through, 6-7 min.\*\* Season with salt and pepper.

Stir beans into the chili, until warmed through, 2-3 min. Season with salt and pepper.

Divide the chicken chili between bowls. Sprinkle cheese and green onions over top. Dollop with sour cream.