Preheat the oven to 375° F. Place the tortillas on a baking sheet and bake for 10-12 minutes, until toasted. Set aside.
In a medium sized mixing bowl, combine the chicken with the salsa verde, garlic powder, and onion powder.
Place the chicken mixture in the skillet and layer with half the cilantro, corn, and shredded cheese. Bake for 15-20 minutes, until cheese is melted and bubbly.
Top the skillet with a squeeze of lemon juice, sliced avocado, diced red onion, and remaining cilantro. Serve with toasted tortillas on the side.
Notes
If you want to add some heat, add some green chiles or diced jalapeños.