Preheat oven to 375.
Lightly grease a baking dish with cooking spray and set aside.
Heat olive oil in a large frying pan.
Add shredded chicken, corn and black beans.
Season with cumin, paprika, chili powder, garlic powder, salt and ground pepper.
Stir in enchilada sauce and cook over medium heat, stirring frequently, until sauce is bubbly.
In the meantime, prepare the potatoes.
Put the sliced potatoes in a pot filled with enough water to cover the potatoes.
Bring potatoes to a boil; cover and continue to cook for 3 minutes, or until fork tender.
Drain potatoes and pat them dry with paper towels.
Transfer the chicken mixture to the previously prepared baking dish.
Layer slices of potatoes over the chicken mixture.
Top with cheese.
Bake for 20 minutes, or until sauce is bubbly and cheese is melted.
Remove from oven and let stand 10 minutes.
Garnish with fresh parsley.