Preheat oven to 350 degrees F. Drain the corn. Slice the olives. dice the onion and bell pepper and mince the garlic. Grate the cheese.

Stir together the milk and cornmeal. Set aside.

Heat a skillet to medium-high. Heat oil and add onion, garlic, and bell pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 8-9 minutes. Add the beef and cook, stirring often, until the meat crumbles and is no longer pink, about 7 minutes.

Stir the beef mixture into the cornmeal mixture. Stir in the tomato sauce, corn, olives, chili powder, salt, and pepper. Transfer to a lightly greased 9x13 glass baking dish.

Bake until well browned around the edges, 55 minutes to 1 hour. Remove from oven and sprinkle with the cheese. Return to the ocen and bake until the cheese melts, 3-4 minutes. If desired, top servings with a dollop of sour cream or a sprinkle of cilantro.