1. 1. Preheat the oven to 375°F (190°C).

2. 2. In a large bowl, mix together the cooked chicken, long-grain rice, corn, canned chopped tomatoes, and shredded colby cheese.

3. 3. In a separate bowl, whisk together the milk, chicken bouillon cubes, cornstarch, soy sauce, and teriyaki sauce until well combined.

4. 4. Pour the milk mixture over the chicken and rice mixture and stir to combine.

5. 5. Transfer the mixture to a baking dish and cover with foil.

6. 6. Bake in the preheated oven for 30 minutes.

7. 7. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden brown on top.

8. 8. Let it cool slightly before serving.

9. 9. Enjoy your delicious Teriyaki Chicken and Rice Casserole!