In a large skillet, heat the oil over medium heat.
Add the diced onions and green pepper.
Sauté for about 10 minutes, until the vegetables are tender yet still have a slight crunch.
Stir in the chili powder and cumin, cooking for 30 seconds until fragrant.
Add the drained tomatoes and kidney beans, tossing to combine.
Cook for 5 minutes, allowing the mixture to heat through and slightly reduce.
Add the corn, salt, and a generous amount of black pepper.
Cook for 1 minute more, then remove the skillet from the heat.
To prepare the crust, generously butter a 9-inch pie plate and preheat your oven to 350°F / 175°C.
In a medium, heavy-bottomed saucepan, combine the cold water, cornmeal, chili powder, and salt.
Bring the mixture to a boil over medium heat, whisking frequently to prevent lumps.
Once the mixture begins to thicken, whisk constantly for about 5 minutes. The crust is ready when it's smooth, thick, and starts to pull away from the sides of the pan.
Working quickly, spread about two-thirds of the hot cornmeal mixture evenly across the bottom and up the sides of the prepared pie plate. A rubber spatula is perfect for this.
Spoon the bean filling over the bottom crust and smooth it into an even layer.
Sprinkle the grated Monterey Jack cheese evenly over the filling.
Drop small spoonfuls of the remaining cornmeal mixture over the cheese. Use your fingers or the back of a spoon to gently spread it out, covering the filling. Dot the top with the small pieces of butter.
Bake for 45 minutes, or until the crust is lightly golden and the filling is bubbly.
Let the pie rest for 10 minutes before slicing and serving. This allows it to set properly.
Don't be afraid to customize the spice!
Add a finely diced jalapeño with the onions for a kick, or stir in a pinch of smoked paprika or chipotle powder for a deeper, smokier flavor.
Letting the pie rest for 10 minutes after baking is crucial. This allows the cornmeal crust and filling to set, ensuring you get clean, beautiful slices instead of a runny pile.
