Preheat the oven to 350F, and spray a 9x13 casserole dish with some nonstick cooking spray.
Open the can of biscuits and cut all 10 biscuits into 6 pieces each. Scatter half of the pieces (30 peices) onto the bottom of the dish and pre-bake these for about 5 minutes. This is because the filling is heavy and you want the bottom biscuit pieces to cook through.
While the biscuits are in the oven, melt the butter in a pot on the stove over medium heat. Add in the all purpose flour to form a paste, then quickly whisk in the milk until the paste is dissolved. This takes about 1 minute.
Stir in the sour cream and broth and whisk for about 5 minutes. You will notice the sauce will thicken slightly. Add in the spices and continue to whisk for a few more minutes, then remove from heat.
In a large bowl, mix together the chicken, corn, beans, and diced pepper. Be sure to drain both the corn and beans. Add in the cream mixture and stir well.
Place half of the chicken mixture on top of the pre-baked biscuits, then top with the remaining biscuit pieces (uncooked ones). Lastly, finish the top with the remaining chicken mixture.
Cover the casserole with foil and bake it in the oven for 40 minutes. Remove the foil, add the cheese, and continue baking uncovered for 10-15 minutes until the cheese is melted and the biscuits are baked.
Let it cool slightly before serving. Enjoy!