Turn the oven broiler to high and let the oven preheat while you are preparing the chicken.
In a medium size bowl, toss the sliced chicken with chili powder, cumin, salt, and freshly ground black pepper. Add the flour, toss until all chicken pieces are covered with flour. Shake off excess flour before frying.
Heat 2 tablespoons of butter in a large cast iron pan over medium-high heat. Add the chicken
and cook until nicely browned, about 5 minutes. Stir every minute or so to ensure even browning. Remove the chicken and set aside.
Add another two tablespoons of butter to the pan, the corn, jalapeno slices and pressed garlic. Cook, stirring constantly, for about 2 to 3 minutes, until the corn begins to brown. Add chicken stock, lime juice, dried Mexican oregano and the chicken pieces. Cook, stirring frequently, for about 2 minutes.
Spread the shredded Cheddar cheese over the top of chicken, and transfer the skillet to the oven. Broil until the cheese melts and starts to brown, about 3 minutes.