Season the cubed chicken with about half of the taco seasoning (reserve the rest).
Heat the olive oil in a large 12-inch non-stick skillet over medium-high heat. Add the seasoned chicken and cook 2 to 3 minutes per side, until browned and cooked through. Remove the chicken and set aside.
Add the orzo, chicken broth, enchilada sauce, undrained Rotel, and the remaining taco seasoning to the skillet. Stir to combine and bring to a boil.
Cover the skillet, reduce heat to a simmer, and cook 15 to 20 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in the sour cream, drained corn, drained and rinsed black beans, shredded cheddar, and the cooked chicken. Cook 3 to 5 minutes more until everything is heated through and the cheese melts.
Adjust seasoning if needed, then serve hot.
