Mexican Lasagna


2 Tablespoons olive oil, divided
2 1/2 pounds boneless chicken breast, cut into bite size pieces
salt and pepper
1/2 teaspoon garlic powder
1 red bell pepper, diced
1 green bell pepper, diced
1/2 jalapeno pepper, seeded and minced
1/2 red onion, minced
1 Tablespoon minced garlic
1 cup frozen corn
15 ounce can black beans, rinsed
2 teaspoons cumin
1 1/2 teaspoons chili powder
1/4 teaspoon cayenne
16 ounces your favorite salsa (I use a mild heat because of my kids, but feel free to use hot!)
32 ounce can tomato sauce
8 ounces Monterrey jack
8 ounces pepper jack
1 1/2 cups ricotta
6-8 whole wheat tortillas
Fresh cilanto (optional)