Directions

1. Cook the chorizo in a small non-stick skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a bowl using a slotted spoon; set aside. Reserve the drippings; let cool slightly.
2. Combine the chile, scallions, cilantro, garlic, oregano, and cumin in a food processor. Add 2 tbsp water, the reserved drippings, the lime juice, and 1/4 tsp salt; pulse to make a coarse paste. Transfer paste to a large bowl, add the chicken and toss to coat; cover and chill at least 30 minutes or up to 4 hours.
3. Preheat oven to 425F. Tear off four 16" sheets parchment paper. Make the packets: Arrange 3 slices polenta on one sheet of parchment; top with 1/4 each bell peppers, chorizo, and chicken. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
4. Transfer to oven and bake until the parchment puffs and the chicken is cooked through, about 30 minutes. Let rest 5 minutes. Carefully open the packets; sprinkle with the cheese and serve with lime wedges.