In a bowl, combine orange juice, lime juice, lemon juice, olive oil, seasoning, salt, and pepper. Add the chicken and coat well, then let it marinate for at least 30 minutes or up to 1 hour for deeper flavor.
Preheat your Blackstone griddle to medium heat. Add the diced bell pepper, onion, corn, and black beans directly onto the griddle. Season with salt and pepper and cook for about 5–7 minutes, stirring occasionally, until the vegetables soften and the onions lightly caramelize. Stir in the green chilies, cook for another 2 minutes, then remove from heat and set aside.
Place the marinated chicken onto the hot griddle and cook for 6–8 minutes per side until fully cooked with a golden sear. Remove the chicken, chop into small bite-sized pieces, then return it to the griddle.
Sprinkle the shredded cheese over the chicken and stir gently until melted and coating the pieces.
Lay the tortillas flat on the griddle for about 30 seconds to warm them slightly. Add the cooked vegetable mixture evenly across the tortillas, then top with the cheesy chicken. Sprinkle fresh cilantro and a squeeze of lime juice over the filling.
Fold in the sides of each tortilla and roll tightly into burritos. Place them seam-side down on the griddle and toast for 1–2 minutes per side until golden and slightly crispy.
Remove from the griddle, slice in half, and serve hot with your favorite hot sauce or salsa.
