In a small bowl, combine the Enchilada Seasoning ingredients: onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, and cayenne pepper. Set aside.

For the sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add flour and stir continuously for 20 seconds until smooth and bubbly.

Stir in 2 tablespoons of the Enchilada Seasoning, chicken broth, and tomato passata. Increase heat and whisk until the sauce thickens, about 4 minutes. Remove from heat and set aside.

Season chicken with the remaining Enchilada Seasoning. Heat 1 tablespoon olive oil in a large skillet over high heat. Cook chicken for 2 minutes per side until golden brown. Remove and let rest, then chop into small pieces.

In the same skillet, add the remaining tablespoon of olive oil, onion, and garlic. Sauté for 1 minute, then add red bell pepper and cook for 2 minutes until onion is translucent.

Stir in refried beans, chopped chicken, drained corn, and 1/4 cup water. Cook for 2 minutes until the mixture thickens slightly.

Preheat oven to 180°C (350°F).

Lay a tortilla on a flat surface. Spread 2/3 cup of the chicken filling along the bottom third, sprinkle with a bit of cheese, and roll tightly. Place seam-side down in a 22 x 33cm (9 x 13-inch) baking dish. Repeat with remaining tortillas.

Spread a small amount of Enchilada Sauce on the bottom of the baking dish, then pour the remaining sauce over the rolled enchiladas. Sprinkle with the remaining shredded cheese.

Bake for 20 to 25 minutes, until the cheese is melted and golden and the chicken filling reaches 165°F (74°C) on a food thermometer. Garnish with chopped cilantro before serving.