In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice, reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, heat olive oil in a large skillet over medium-high heat.
Add diced chicken breast to the skillet. Season with ground cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook, stirring occasionally, until chicken is cooked through and no longer pink, about 7-8 minutes.
Add diced red bell pepper, diced onion, and corn kernels to the skillet with the chicken. Cook for an additional 4-5 minutes until vegetables are tender.
Stir in the black beans and 3/4 cup of enchilada sauce. Cook for 2-3 minutes until heated through.
To assemble the bowls, divide the cooked brown rice evenly among 4 bowls.
Top each bowl of rice with the chicken and vegetable mixture.
Drizzle the remaining 1/4 cup enchilada sauce over the top of each bowl.
Sprinkle shredded cheddar and Monterey Jack cheese evenly over each bowl.
Garnish each bowl with chopped fresh cilantro and a dollop of plain nonfat Greek yogurt.
Serve with lime wedges on the side for squeezing over the bowls.