Preheat your oven to 375°F (190°C).

Season the chicken thighs with 1 teaspoon of cumin, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of chili powder.

In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs and sear on both sides until browned, about 5 minutes per side. Remove and set aside.

In the same skillet, add half the red onion, finely chopped, and sauté until translucent, about 3 minutes.

Return the chicken to the skillet, pour in 2 cups of salsa verde, cover, and place in the preheated oven for 20 minutes or until the chicken is cooked through.

Remove the chicken from the oven, shred it with two forks, and mix it with the salsa in the skillet. Adjust seasoning if necessary.

Heat remaining salsa verde in a saucepan over low heat.

To assemble enchiladas, lay a corn tortilla flat, add a portion of shredded chicken and a sprinkle of Monterey Jack cheese, roll tightly, and place seam side down in a baking dish. Repeat with remaining tortillas.

Pour the warmed salsa verde over the enchiladas and sprinkle with remaining Monterey Jack cheese. Bake in the oven at 375°F (190°C) for 15 minutes or until the cheese is melted and bubbly.

While enchiladas bake, cook the rice. In a medium saucepan, bring 3 cups of chicken stock to a boil, add 2 cups of rice, 1 teaspoon salt, reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes. Stir in half of the chopped cilantro.

Char the corn: If using fresh corn, shuck the ears and grill them over high heat until charred, turning occasionally, about 10 minutes. If using frozen, sauté the kernels in a dry skillet over high heat until charred, 5-7 minutes.

In a bowl, mix charred corn, remaining red onion (sliced thinly), remaining cilantro, juice of 1 lime, 2 tablespoons olive oil, salt, and pepper to taste, to make the salad.

Serve the enchiladas with a scoop of cilantro rice and a portion of charred corn salad on the side.