Step 1

Preheat oven to 425°F with rack in top third position. Lightly coat a 10-inch high-sided skillet with cooking spray. Prepare corn muffin mix batter according to package directions; stir sour cream into batter. Pour batter into prepared skillet. Bake in preheated oven until golden brown, about 15 minutes. Remove from oven.

Step 2

While corn muffins bake, heat oil in a large skillet over medium. Add onion and bell pepper; cook, stirring occasionally, until softened, about 10 minutes. Stir in chicken, corn, tomato sauce, chiles, taco seasoning, and chili powder. Remove from heat.

Step 3

Spoon chicken mixture evenly over cornbread in skillet; sprinkle with cheese and scallions. Bake at 425°F until mixture is hot and cheese is melted, about 15 minutes. Increase oven temperature to high broil (do not remove skillet); broil until cheese is bubbly and golden brown in spots, about 2 minutes. Garnish pie with cilantro; serve with lime wedges and additional sour cream.