Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter. Lightly grease a 1 1/2 quart casserole dish.
Prepare the Ingredients
In a medium saucepan, bring the rice and chicken broth to a boil. Reduce heat to low. Cover and simmer for 18-20 minutes.
While the rice is cooking, measure out the rest of the ingredients. Shred the cheese. Drain the corn.
Assemble and Bake the Rice Casserole
In a large bowl, combine the sour cream, 1 cup grated cheese, drained Mexican-style corn, salsa and kosher salt and freshly ground black pepper.
Add the cooked rice to the mixture and stir to combine.
Transfer rice mixture to the prepared casserole dish. Top with remaining cheese.
Bake uncovered for 25-30 minutes until cheese is bubbly and lightly browned. Serves 6-8.