Prepare brown rice according to directions listed on package. Halfway through brown rice cooking, preheat oven to 200degrees and begin making filling. Cut peppers in half through length (top to bottom), deseed and devein peppers.set aside.Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute little more.Add remaining 1 Tbsp oil and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper.Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through.Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). bake 30 - 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.
