In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken.
Spray 10-inch skillet with cooking spray. Add oil; heat over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is clear when center of thickest part is cut (170°F).
Stir in beans, corn and salsa. Heat to boiling. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro.