Combine jalapenos, oil, oregano, cumin, onion and garlic powder in a large bowl. Add chicken and toss to coat well.
Place chicken in a baking dish, spoon over any residual sauce, cover and bake in a preheated oven at 180°C for 40 minutes.
Meanwhile, combine Edgell Corn Kernels, Edgell Pinto Beans, spring onions and capsicum in a separate bowl.
Remove chicken from oven and sprinkle corn and bean salsa around the chicken, gently mixing with liquid from the chicken. Return to oven uncovered for a further 15 minutes or until chicken has browned.
Served chicken garnished with coriander leaves.