1. Preheat an oven to 400 degrees F. Spray a 9×13 inch baking pan with oil spray and set aside.
2. In a large skillet, cook ground chicken, onions, green pepper and garlic over medium heat until meat is no longer pink.
3. Add the black beans, tomatoes, corn, chili powder and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa, and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.
4. To assemble lasagna, spread 1⁄3 sauce mixture over bottom of the prepared pan. Top with 1⁄2 the tortillas top with 1⁄3 sauce mixture , followed by 1⁄2 the cheese. Cover cheese with the remaining tortillas, followed by the remaining sauce. Sprinkle remaining cheese over sauce.
5. Cover with foil and bake for 35 minutes. Uncover and bake for 10 more minutes. Let lasagna stand at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream and some green onions.