Mexican Street Corn Chicken Bake

Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, add olive oil. Sauté the chopped scallions, red bell pepper, and jalapeño until softened, about 3-4 minutes.

Add the corn to the skillet and continue to cook for another 2-3 minutes until heated through. Remove the vegetable mixture from the skillet and set aside.

On a cutting board, season the cubed chicken breast generously with 2 tablespoons of chili lime seasoning.

In the same skillet, cook the seasoned chicken until golden brown and cooked through. Set aside.

In a food processor or blender, combine the eggs, cottage cheese, mayonnaise, lime juice, minced garlic, 1/4 cup fresh cilantro, and 1 tablespoon of chili lime seasoning.

Pulse until the sauce is smooth and well combined.

In a large baking dish, combine the cooked chicken, sautéed vegetable mixture, the blended sauce, and about 1.5 cups of the shredded cheese.

Stir everything together until well combined. Top with the remaining 1/2 cup of shredded cheese.

Bake for 20-25 minutes, or until the casserole is hot, bubbly, and golden brown on top.

Let cool slightly, then garnish with crumbled cotija cheese, chopped fresh cilantro, and sliced avocado before serving.