Preheat oven to 375°F.
Spray 13x9-inch baking dish with cooking spray. NOTE: if you use a smaller dish, the dip will be deeper. The larger dish allows for a thin dip, perfect for dunking chips. Either is fine!
Cook rice and corn as directed on packages.
In a large mixing bowl, carefully stir rice, corn, beans, chicken, chile verde sauce, bell pepper, 2 tablespoons of the green onions, cilantro, chili powder, cumin, garlic powder and 1 cup of the Cooper Cheese. Mix until well blended.
Spread mixture into the baking dish. Bake uncovered 30-35 minutes or until bubbly and heated through.
Sprinkle with remaining 1 cup of Cooper Cheese and bake another 3 minutes or until cheese is melted.
While dip is baking, combine lettuce, tomato and remaining green onion in a small bowl. Remove dip from oven and sprinkle with lettuce mixture.
Serve warm with corn tortilla chips.