Preheat oven to 425 degrees.  Prepare the rice by adding the brown rice and water or broth to a medium saucepan.  Bring to a boil and cover.  Reduce heat and simmer for about 40 to 45 minutes or until liquid is evaporated.   On a parchment lined baking sheet place peppers cut side down.  Bake for 15 minutes.  Remove from oven, turn peppers over and set aside. 

In a large skillet, warm canola oil over medium high heat.  Add the onions and zucchini and saute until tender and browned, about 5 minutes.  Add garlic and saute for another minute.  Add in corn, cooked chicken and cooked rice, stir to combine.  Add in the chili powder, cumin, chipotle powder, cinnamon, lime juice and cook until heated through.  Fold in about half of the monterey jack cheese. 

Spoon the filling into a heaping mound in each cavity of the peppers.  Top the peppers with the remaining shredded cheese.  Transfer to the oven and bake for another 15 minutes until cheese is bubbly and browned.  Serve warm with greek yogurt, cotija, salsa, hot sauce and cilantro if desired.