In a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy).
Place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. Mix well and set aside.
Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (cut some of them to fit, if desired). Cover most of the bottom of the pan. For reference: I use four tortillas on the bottom, three for the next layer and three for the final layer.
Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
Cover the refried beans with half of the pepper-onion-tomato mixture.
Sprinkle entire dish lightly with 1/2 tsp cumin.
Cover with half the can of corn.
Cover with half the can of beans.
Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).
Cover with a final layer of tortillas.
Sprinkle with black olives.
Top with the remaining 1 cup salsa.
Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut.