1. Preheat oven to 375°F. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 7 minutes or until cooked through.
2. Stir in beans, corn, tomato sauce and seasonings. Bring to boil on medium heat. Remove from heat. Stir in 1 cup of the shredded cheese. Pour into 2 1/2-quart casserole. Top with remaining cheese.
3. Prepare corn muffin mix batter as directed on package. Spoon dollops of prepared corn muffin batter over chicken mixture.
4. Bake 25 to 30 minutes or until corn bread is golden brown.