Heat oil in a medium saucepan over medium-high heat. Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally. Remove from pan. Set aside.
Pour remaining olive oil in pan. Add onion; sautÃ© 5 minutes or until tender. Stir in rice, cumin and garlic; cook 1 minute. Add chicken stock, pepper, salt, diced tomatoes and chilies to pan; bring to a boil. Cover, reduce heat and simmer for 1 hour. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice. Yield: 16 servings (serving size:1/2 cup).