Heat non-stick skillet for 2 mins on med high
Toast frozen corn in dry skillet (no oil) until it begins to pop
Put the corn into a bowl
Finely Slice 1/2 cup red onion
In same skillet on same heat, add 2 teaspoons oil and the red onion
Cook until soft, a few mins
Press and add one clove garlic
Add 1 tsp chili powder
Add the corn
Rinse and drain canned red beans, then add to skillet
Mash beans slightly while cooking
Wipe skillet using a damp paper towel on the end of tongs
Place one tortilla on a plate and fill half, adding grated colby cheese and jalapenos (if desired)
Fold tortilla in half
Brush oil over one side of the outside of the tortilla and sprinkle with salt
Add to skillet (medium heat), oil side down
Brush the other side of the tortilla with oil and sprinkle with salt
Cook for 1-2 mins and flip to cook the other side
Slide out of the pan, let cool for a few mins, then slice into pie shapes
Add salsa if desired and enjoy!