1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to fit all pepper halves.
2. In a skillet over medium heat, add olive oil and sauté the onions until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. In a large bowl, combine shredded chicken, cooked rice, black beans, corn, sautéed onion and garlic, cumin, smoked paprika, salt, and pepper. Mix well to incorporate all ingredients.
4. Spoon the mixture evenly into each pepper half, pressing down gently to pack the filling.
5. Top each pepper with shredded cheese, then arrange in the prepared baking dish.
6. Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
7. Remove from oven and let them cool slightly before serving. Garnish with fresh cilantro if desired.

Cooking these reminds me of Sunday afternoons spent with my family, the aroma of spices filling the air as we shared stories and laughter. Remember, the key is to pack your peppers tightly for the best texture.