Tex-Mex Risotto

Preheat oven to 400°F.

Combine corn and 1 tablespoon oil in 15-1/2X10-1/2X1-inch jelly-roll pan. Toss to coat corn. Spread in single layer on pan. Bake 20 to 25 minutes until corn starts to brown, stirring halfway through baking time.

Combine corn, beans, tomatoes, cilantro and lime juice in large bowl. Cover with plastic wrap; set aside.

Combine chicken and chili powder seasoning in medium bowl; stir to coat. Heat 2 tablespoons oil in heavy, large saucepan over medium-high heat. Add chicken; cook until browned and no longer pink in center. Remove from skillet.

Bring chicken broth, tequila and ground red pepper to a simmer in large saucepan over high heat. Reduce heat to low. Cover; keep warm. Do not boil.

Heat remaining tablespoon oil in Dutch oven over medium-low heat. Add onion and garlic; cook 1 minute or until onion is tender. Stir in rice and bell pepper; reduce heat to low. Stir 1 cup warm broth mixture into rice mixture. Cook and stir until broth is absorbed.

Stir in remaining broth mixture, 1/2 cup at a time, stirring constantly, until broth is absorbed before adding next 1/2 cup. Continue adding broth mixture and stirring 30 to 35 minutes until rice is tender and mixture is creamy. Stir chicken into rice mixture.

Remove from heat. Stir in cheese. Cover; let stand 5 minutes . Stir just before serving. Serve with corn salsa. Garnish with lime wedge and cilantro, if desired.