Heat the oven to 350 degrees F.
In a large 10 inch ovenproof pan melt the butter over a medium heat then add the flour.
Whisk until slightly golden and then start adding the chicken stock whisking after each addition until smooth.
Once all of the stock has been added, bring to a simmer and then add the shredded chicken.
Add the bell pepper, corn, cumin, paprika and beans.
Season with the salt and black pepper.
Add the cheese over the mixture.
Take the pan off the heat and lay the biscuits on top of the chicken mixture.
Sprinkle the chili powder over the biscuits along with a small amount of cheese.
Bake for 25 minutes and the biscuits are golden.
Garnish with the fresh cilantro.