In a food processor, combine the low-fat cottage cheese and enchilada sauce. Pulse until the mixture is smooth and creamy, resembling a rich dip.

In a large mixing bowl, shred the rotisserie chicken breast and add the blended cottage cheese mixture along with taco seasoning. Stir thoroughly until the chicken is well coated.

Gently fold in the diced red bell pepper, drained corn, and rinsed black beans into the chicken and cheese mixture.

Spoon generous portions of the mixture into microwave-safe bowls and top each with shredded cheese. Microwave on high for 1-2 minutes.

Once heated, garnish generously with fresh chopped cilantro and sliced avocado. Add a dollop of Greek yogurt or sour cream on each bowl.