Preheat the oven to 350 degrees Fahrenheit. 

In a large bowl, make the creamy sauce. Combine soup, taco seasoning, garlic powder, onion powder. Mix vigorously with a whisk until combined.

Prepare a 9x13'' baking dish with non-stick cooking spray.

Crumble about 1/2 cup of the chips into the bottom of the casserole dish.

Layer 1/2 of the shredded chicken over the crushed chips. 

Spoon half of the creamy soup mixture over the chicken, then half of the refried beans, half of the Rotel tomatoes and half of the corn and black beans. 

Then, sprinkle half of the Colby jack cheese.

Repeat the layers in the order of chips, chicken, creamy soup mixture, refried beans, Rotel tomatoes, corn and black beans. 

Top the final layer with the rest of the cheese. 

Bake in the preheated oven for 35-40 minutes, until the casserole is bubbling around the sides and beginning to brown on top. 

Top with fresh cilantro, extra crushed chips, avocados, sour cream, cilantro or fresh tomatoes.