Place the chicken breasts into an 8x8 inch glass baking dish. Pour the salsa over the top and then stir in the black beans, cumin and garlic powder. Sprinkle with a little salt and pepper. Bake at 350 for 55-60 minutes, or until chicken is no longer pink in the middle. Dice the chicken and mix it all up with the salsa and black beans.
Prepare rice as directed on package.
Remove husks and threads, then boil the ears of corn for 4 to 6 minutes.
Serve Black Bean and Salsa Chicken on Rice with Corn Cobs.