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Preheat your grill as hot as possible. Lightly coat the chicken with the oil and place them on the grill, cooking for about 4-5 minutes on each side. Lightly sprinkle with salt and pepper on each side while cooking. Set the chicken aside to cool at room temperature and then dice into very small cubes. You don’t want them to be too big. Saute the green onion and bell pepper in a tablespoon of oil over medium heat. Make sure you preheat the pan and just saute until tender. Don’t overcook them. Add the diced chicken, corn, beans, spinach, jalapeno’s, parsley, chili powder, cumin, cayenne and salt. Stir and cook for 4-5 minutes.
Reduce the heat to low (or completely remove the pan from the heat) and sprinkle the cheese over the mixture. Stir in until evenly distributed and melting.
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