Sauté chopped onion, bell pepper, garlic in 1tb EVOO over medium heat for about ten minutes. Add blacks beans, 2 tsp chili powder, 2tsp cumin, 2 tsp coriander, 1 tsp salt, 2 tsp oregano. Add chopped tomatoes, 1/2 cup vegetable stock, 1 tbs tomato paste, mix and simmer covered over low heat.
Make cornbread topper - mix together 1 cup cornmeal, 1 1/2 tsp salt, 1 1/2 tsp baking powder, 2 tbs flour in a bowl. Mix 1 egg, 1/2 cup almond milk, honey, Greek yogurt in small bowl. Whisk wet ingredients into dry. Fold in 1 cup cooked corn.
Stir stew and sprinkle shredded cheese over top.Spread cornbread batter over stew evenly, press in chopped jalapeño and cook at 425 for 25 minutes.