Cowgirl Chicken

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1. Sprinkle chicken evenly with 2 teaspoons fajita seasoning and 1/2 teaspoon salt.

2. Heat oil in a large skillet over medium-high heat. Add chicken, and cook until golden brown on both sides, about 5 minutes per side. Transfer chicken to a plate. Do not wipe skillet clean.

3. Add bell peppers, corn, and onion to skillet; cook over medium heat, stirring occasionally, until vegetables are softened and excess moisture has evaporated, about 5 minutes.

4. Stir tomato paste into vegetable mixture, and cook, stirring constantly, until tomato paste is slightly darker in color, about 1 minute.

5. Stir in remaining (about 5 teaspoons) fajita seasoning, and cook over medium-low, stirring constantly, until fragrant, about 30 seconds.

6. Add chicken broth, scraping brown bits from bottom of skillet. Whisk in cream cheese until combined, about 30 seconds. Stir in cream and remaining 1/2 teaspoon salt. Bring to a gentle simmer over medium; nestle chicken in sauce. Reduce heat to medium-low, cover, and simmer until chicken is cooked no longer pink at the center and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), 5 to 7 minutes.

7. Uncover and sprinkle Cotija evenly over chicken and sauce. Remove from heat and let stand until cheese melts, about 1 minute. Serve with chopped fresh cilantro, lime wedges, sliced avocado, and sliced fresh jalapeño chile, if desired.

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