In a small bowl, combine the cornstarch and the next 9 ingredients (through cumin).
Slice chicken and toss with the fajita seasoning. Slice the bell pepper and onion.
Heat skillet over medium and add oil.
Once oil is hot, add pepper and onion, saute for 5 minutes. Add chicken and continue cooking until no longer pink. Once fully cooked, remove from skillet and set aside.
Drain and rinse beans and corn. Add to the skillet the chicken was cooked in; heat through.
Add rice to bowl, top with chicken, veggies, beans, shredded cheese, sliced avocado and salsa. Serve with raspberries on the side.