Preheat oven to 375 degrees. Wash and slice length wise a 1 inch wide opening the length of the peppers. Take out the seeds. In a medium bowl, combine the chicken, corn, beans and 3 oz cream cheese – mix well. Fill each pepper with chicken mixture and place them in an oven-safe container. Add cheese to the top of the peppers. Bake 30 minutes. Top with fresh cilantro and avocado.
