Preheat the oven to 180C and heat a large frying pan or skillet on a medium high heat. In a large bowl, toss the chicken, bell pepper, olive oil, salt, pepper and taco seasoning. Place the chicken into the pan, cooking through until juices run clear. Set aside.
In another large bowl, add the chopped chicken, Habanero Lime Jelly, tomatoes, corn, cheese and beans and stir until mixed well. Keep a small amount of cheese to the side to top the casserole later. In a large oven safe bowl, add about one third of the chicken mixture and top with smashed tortilla chips. You can do this by adding the tortilla chips to a ziplock bag and crush or just do so with your hands over the bowl. Layer again with the chicken and tortilla chips and repeat once more. Finish off with a small layer of cheese.
Bake for 20-25 minutes uncovered until the cheese is starting to brown slightly. Garnish with coriander and enjoy!