1. Preheat oven to 350degrees F. Spray a 9-by-13-inch pan with vegetable cooking spray.
2. In a medium bowl, combine tomato sauce and salsa. Dip each tortilla in sauce to cover fully, and place on a plate. Reserve. Pour 1 cup of the sauce in bottom of prepared pan. Add black beans and corn to remaining sauce.
3. Line bottom of coated pan with five corn tortillas (they will overlap), cutting fifth tortilla in half to ensure that bottom of pan is completely covered.
4. Heat 2 tsp. of the oil in a large nonstick skillet over medium-high heat. Add onion and peppers and cook, stirring frequently, until vegetables are crisp-tender and beginning to brown, about 7 minutes. Season with Cabo Chipotle Rub. Place on top of tortilla layer.
5. Pour 1/3 of remaining sauce on top of peppers. Scatter 2/3 cup of the diced Pepper Jack cheese and 1/2 cup of the mozzarella over the vegetables, then top with 5 more tortillas.
6. When skillet is cool enough, wipe clean, then heat remaining 1 Tbsp. oil over medium-high heat. Saute chicken until cooked through, about 8 minutes. Add Mesquite Marinade and toss to coat. Place on top of tortillas. Scatter 2/3 cup of the Pepper Jack cheese over chicken and pour on half of the remaining sauce. Top with last 5 tortillas.
7. Pour remaining sauce over top layer of tortillas. Scatter remaining Pepper Jack and mozzarella cheeses on top.
8. Spray a large sheet of foil with vegetable cooking spray and cover lasagna, sprayed side down (or use nonstick foil). Seal tightly around the edges.
9. Bake at 350degreesF for 30 minutes. Remove foil and bake an additional 5 to 8 minutes, or until sauce begins to bubble and cheese on top is fully melted. Remove from oven and let rest for 5 minutes, then serve, with sour cream or yogurt and avocado in small bowls on the side, if desired.
Source: Fresh Magazine January, February 2010