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In a large Dutch oven, combine tomato sauce, chicken, corn, black beans, tomatoes, bell pepper, cilantro, garlic, jalapeno, cumin, chili powder and salt. Bring to a boil over medium high heat; reduce heat, simmer 15 minutes.
In a medium bowl, combine sour cream and cream cheese.
Spoon 1/3 of the sauce into prepared dish. Top with 3 lasagna noodles. Spread half of sour cream mixture over lasagna noodles; top with 1/3 of sauce. Sprinkle evenly with half of the shredded cheese. Top with remaining 3 lasagna noodles, remaining half of sour cream mixture, remaining 1/3 of sauce and remaining half of shredded cheeses. Bake for 35 to 45 minutes or until hot and bubbly . Let stand 10 minutes before serving.
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