Preheat oven to 375 F.
Whisk together marinade ingredients in a large mixing bowl and place chicken in the bowl. Place bowl in the fridge for 30 minutes to allow chicken to marinate.
While chicken in marinating, place halved bell peppers on a lined baking sheet and brush with one tablespoon of Mazola® Corn Oil.
Bake peppers for 20 minutes to soften.
Cook quinoa according to package instructions and set aside.
Heat one tablespoon of Mazola® Corn Oil in a large skillet over medium-high heat. Add onion and sauté until golden about 5 minutes, then add garlic and sauté 30 seconds longer. Add in chicken and continue cooking until no longer pink, about 5-6 minutes. Reduce heat to medium-low and stir in tomatoes, black beans, quinoa and corn. Cook until heated through, about 2 minutes.
Divide mixture among bell peppers and top with cheese. Bake for 5 minutes or until cheese is melted. Serve with fresh cilantro.