Preheat oven to 375°F (190°C) for 10 minutes.

In a medium skillet, warm 1 tablespoon of olive oil over medium heat.

Add chopped bell peppers, red onion, corn kernels, black beans, and finely diced jalapeño. Sauté for 5-7 minutes.

In a bowl, toss shredded cheddar and Monterey Jack until evenly mixed.

Place sour cream and salsa in small bowls for easy dolloping, and chop fresh cilantro.

Gently press tortilla chips into a greased muffin tin.

Spoon veggie mixture into each chip, then sprinkle cheese blend on top.

Transfer muffin tin to oven and bake for 8-10 minutes until cheese melts completely.

Let cups rest for 2 minutes, then top with sour cream, salsa, cilantro, and lime juice.