Preheat oven to 375℉.

Place the chicken on a cutting board. Add a piece of parchment paper or plastic wrap on top ofthe breasts and use a meat mallet or the bottom of a heavy skillet to pound them to about a 1/2-inch thickness. Pat dry with paper towels.

Season both sides of the chicken with 1 teaspoon of salt, ½ teaspoon of black pepper, and chili powder.

Add the cassava flour to a large plate. Dredge each chicken breast in cassava flour on both sides and shake off the excess.

In a large, oven-safe skillet (preferably cast iron), heat the olive oil over medium-high heat. Once hot, add the chicken breasts and brown on both sides, about 2 minutes per side. This chicken will finish cooking through in the oven. Set aside.

Reduce heat beneath skillet to medium. Add the poblano, red onion, and garlic. Sauté for 3 minutes until the veggies begin to soften.

Add the corn, remaining 1 teaspoon salt, and ½ teaspoon pepper. Sauté for another 2 minutes. Reduce heat to medium low.

To the skillet, add the cream cheese, chicken broth, lime zest, and lime juice. Stir until cream cheese is well incorporated with the veggies then remove from heat.

Nestle the chicken back into the skillet. Add the cheese over the chicken and entire skillet. Place into oven, uncovered, for 12 to 15 minutes until cheese is melted and chicken is cooked through.