PREHEAT oven to 375°F; SPRAY a 2 quart deep baking dish with non-stick cooking spray, then set aside; CUT potato, onion, bell pepper and garlic to specifications; THAW 1/2 cup frozen corn; KNEAD and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay); SHRED 1 cup Colby-Jack cheese; DRAIN two 12-ounce cans chunk chicken breasts.
HEAT 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; ADD the potatoes and cook, scraping and stirring often, until softened; ADD the yellow onion and bell pepper; COOK until softened; STIR in the black beans, corn, green onions, cilantro and garlic; COOK for 1 minute longer.
SPRINKLE 3 tablespoons flour over mixture; TOSS mixture well until all flour has absorbed; STIR in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano.
BRING to a gentle boil; REDUCE the heat and simmer until fully thickened, about 5 minutes; SEASON to taste with salt (if needed) and freshly cracked black pepper; REMOVE from heat; FOLD in the drained chicken chunks and 2/3 cup of the cheese (don't over-stir!).
POUR meat mixture levelly into prepared baking dish; PLACE baking dish onto a baking sheet.
INTO a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; STIR just until blended; SPREAD batter carefully and evenly over the meat mixture; TOP with the remaining cheese.
BAKE dish on baking sheet for 15 minutes (keep oven ON); REMOVE tray with pie; SPLASH with 8-12 dashes hot sauce; DECORATE with sliced black olives or snipped green onion tops (or both, or whatever you find festive!).
BAKE for 10 additional minutes; ALLOW to set and cool 10 minutes before cutting.
SERVE with desired garnishes and condiments (I like sour cream and salsa).
SNAP your fingers and shout,"OLE!".