In a bowl mix together 1 tbsp of olive oil, lime juice, chili powder, cumin, oregano, garlic, salt and pepper. Add chicken strips and marinate in the refrigerator for at least 30 minutes.
On an indoor or outdoor grill cook chicken over medium high heat for 3 minutes per side until cooked through. Remove chicken from grill and set aside. Reserve marinade.
Heat remaining 1 tbsp of oil in a pan on the grill. Add onions and cook for 5 minutes until tender. Add bell peppers, corn, black beans and reserved marinade. Cook for 5 minutes until peppers are tender. Remove from heat and mix in the cilantro.
Heat a large non-stick skillet over medium heat. Butter one side of each slice of bread. Place two slices, butter side down in the pan. Top with a slice of cheddar cheese, equal amounts of chicken, a generous helping of the vegetable filling, top with a slice of pepper jack cheese, another slice of cheddar and a slice of bread, butter side up. Cook for about 3 minutes on the first side until the bread has browned and the cheese begins to melt. Flip and cook an additional 3 minutes until the cheese is melted and the outside of the bread is toasted. Remove from the pan. Repeat with the remaining bread, cheeses, chicken and filling.