Adjust oven wrack to upper middle position and turn broiler on.

In a 12 inch ovenproof skillet cook chicken over medium-high heat, salt to taste. Cook until chicken is no longer pink.

Stir in 1 tablespoon of chili powder and 1 teaspoon of cumin. Add drained beans partially mashed, chilies, salsa, and 1/4 cup cilantro. Cook to blend flavors for about 5 minutes.

In sauce pan, while meat mixture is cooking, bring 3 cups water, 1 cup corn meal, 1 teaspoon chili powder, and 1/2 teaspoon cumin to a bowl, stirring constantly with a whisk, so lumps do not form. Cook until thickens to mush.

Remove meat mixture from heat, sprinkle with monterey jack cheese, pour cornmeal mush over cheese, spread out with spatula to completely cover meat. Sprinkle with cheddar cheese and remaining cilantro. Place pan under broiler for 5 minutes or until cheese melts and mush starts to form a crunch on top.

After removing from oven, let rest for 5 minutes, if you have time to wait! Serve with corn chips, pica de gallo, and sour cream.