Preheat the oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, cooking until softened, about 5 minutes.

Stir in the minced garlic, chili powder, cumin, paprika, salt, and pepper. Cook for an additional 2 minutes until fragrant.

In a large mixing bowl, combine the cooked chicken, black beans, corn, and salsa. Add the sautéed vegetables and mix well.

In a greased 9x13 inch baking dish, layer half of the tortilla strips on the bottom. Pour half of the chicken mixture over the tortillas, then sprinkle with 1 cup of cheddar cheese.

Repeat the layers with the remaining tortilla strips, chicken mixture, and top with the remaining cheese.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Let the casserole cool for 5 minutes before serving. Garnish with fresh cilantro if desired.