Preheat the oven to 425°F, and tear 4 pieces of foil that are roughly 12” x 18”. Spray or lightly oil them, and set aside.
Mix the drained beans, tomatoes, and corn in a large bowl. Sprinkle with the taco seasoning, and toss to evenly distribute.
Cut the chicken into bite-size pieces, and evenly distribute the pieces in an even layer in the center of the four pieces of prepared foil (on the side you sprayed).
Spoon 1/4 of the bean mixture over each pile of chicken. Bring the long sides of the foil together, and fold them at the top. Then bring the short sides together and fold again. Avoid folding the packets too tightly; you want a little air space at the top of each packet. You do, however, want a tight seal to keep in the juices.
Place the packets on a rimmed baking sheet, and bake for 15-20 minutes, or until the chicken is just cooked through. (I cut the chicken pieces fairly small and the packets take exactly 15 minutes in my oven. Feel free to carefully open one packet, check a piece of chicken for doneness, and reseal the packet and return to the oven if a few more minutes are needed until you know how long this takes in your oven.) Carefully open the packets so the steam doesn’t burn you. Place about 2 tablespoons of shredded cheese over the mixture in each packet, and then reclose the packets for a minute or two to allow the cheese to melt.
Open the packets and turn onto a plate or enjoy right out of the foil with or without a scoop of rice and/or toppings of choice.