Chicken and Corn Enchilada Bake

Name: Chicken and Corn Enchilada Bake
Cuisine: American, Mexican, Latin American, TexMex
Ingredients: 1 red onion (, chopped); 1 red capsicum/bell pepper (, washed, deseeded and sliced); 1 yellow/orange capsicum/bell pepper (, washed, deseeded and sliced); 500 g | 1lb boneless (, skinless chicken thigh fillets, cubed or sliced); 1 x 310g | 10oz can corn kernels (, washed and drained); 1 tablespoon vegetable stock powder; 1 teaspoon ground cumin; 1 teaspoon minced garlic; 1 teaspoon sweet paprika; Salt to season ((only if needed to your tastes)); 1 can condensed tomato soup or enchilada sauce; 2 cups grated light/low fat Mozzarella cheese (, divided); 5 regular sized flour tortillas cut in half to make 10 pieces; 1 stem finely chopped shallots/green onions (, chopped); a handful of fresh chopped cilantro/coriander ((optional), shredded)