Preheat oven to 350 degrees. Spray an 11x7 baking dish with non-stick cooking spray.

In a large saucepan, bring salted water to a boil. Add freekeh and return to a boil. Reduce heat to medium-low and simmer until water is absorbed or about 20 minutes. If using frozen corn, add to the freekeh the last 3 minutes of cooking.

In a small skillet, heat the olive oil over medium-high heat. Add onion and cook until softened, about 3-5 minutes. Add garlic and cook 1-2 minutes more. Set aside to cool.

In a large bowl, combine the kidney beans, diced tomatoes with chiles, green chiles, corn kernels, freekeh, salsa, onions, and garlic. Stir in 1 cup shredded cheese.

Bake at 350 degrees for 25 minutes. Sprinkle remaining cheese over the top and bake 5 to 10 minutes more until cheese is melted.

Allow to rest for 5 minutes before serving. Garnish with sour cream, additional chiles, and salsa.

Enjoy!