1. In a mixing bowl, thoroughly combine Slaw Mix, Scallions, Sriracha Sauce, and Apple Cider Vinegar.  Hold under refrigeration until ready to serve.
2. In a half hotel pan add Fire-roasted corn, mayonnaise and sugar then combine until evenly mixed.  Hold under refrigeration until ready to bake and serve.
3. Toss frozen fajita strips in Korean BBQ sauce and place in a hotel pan and cover with foil. Cook for 15 – 20 minutes. (**if building casserole at a later time, chill chicken and hold cold until needed)
4. Using a #10 scoop add chicken over corn so that you can see the portions in the pan (** 2 portions wide by 5 portions long)
5. Evenly sprinkle shredded mozzarella over chicken and corn casserole
6. Bake in preheated 350°F oven until hot and bubbly, about 12-15 minutes. There should be some browning on the cheese on top – you can cover pan with foil to keep cheese from browning. Hold at 145°F for service. (***allow to cool some before serving, it will be less runny)

To Serve

1. Portion 10 squares in hotel pan in a grid (2 wide by 5 long) the same as the chicken is portioned on top.
2. Using a #6 scoop, portion and place on serving container.
3. Using a # 16 scoop, serve a 2 oz side of Spicy Sriracha Slaw to balance richness of creamy corn.