Toss corn kernels with olive oil, spread on sheet pan and place in oven. Cook for 20 minutes stirring at several intervals so corn browns more evenly.
When ready, remove corn from the oven and allow to cool for 5 minutes. Combine chopped cilantro and parmesan cheese and set aside. Add the mayo, yogurt, red onion, lime juice, cilantro, chili powder and 1/2 of parmesan cheese mixture to the corn. Reserve the rest of parmesan cheese for garnish.
While corn is cooking, place the beans in a medium pot on medium low heat. Add the other ingredients and a bit of water to get the right consistency. Cover and allow to slowly cook until hot, adding water as needed. Add salt and pepper as desired.
Lay tortillas out on a baking sheet. Lightly coat with baking spray and a bit of salt. Place in the oven and cook for five minutes or until crispy. After five minutes, watch closely so they don’t burn.
When tortillas are crispy, remove and top each with ¼ cup of beans and ¼ cup of corn. Garnish with sliced peppers, sprinkle of cheese and lime wedge.
If fresh corn isn't available, frozen is the best option. Simply trade it out and follow the same technique for roasting it.If baking spray isn't available, lightly spritz or brush the tortillas with canola oil.Prep ahead tips:
The salad is best served warm or at room temperature. If you prep ahead, simply wait to add mayonnaise, yogurt and cheese until just before service. Remove corn from the refrigerator in advance to take a bit of the chill off. Add the mayo, yogurt and half of the cheese and mix well. Put in serving dish and garnish with reserved cheese.
Use canned beans if time is tight. Also beans can be made in advance, but you may need to add some water when reheating.