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Preheat the oven to 350F. Lightly oil a 10-inch spring form pan or 2 1/2-quart casserole dish.
Spoon about 2/3 c. of the salsa on the bottom of the prepared pan. Top with 1 tortilla and set aside.
In a large bowl, combine the rice with half the beans and 1/2 c. of the salsa. Stir to mix. Spread half of the rice mixture onto the tortilla in the pan and top with another tortilla. Spread with 2/3 c. of salsa on the top tortilla and set aside.
In a separate large bowl, combine the remaining beans with the corn and chiles. Add the 1/3 c. of the cheezee sauce and stir to mix. Spread half of the corn mixture on top of the tortilla in the pan and top with another tortilla.
Repeat with remaining ingredients, ending with a layer of salsa on top. Drizzle with the remaining cheezee sauce. Cover with foil and bake until hot, about 45 minutes. Let sit for 10 minutes. If using a springform pan, carefully remove the sides. Serve hot.
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