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Position rack 6 inches from heat source; preheat broiler.
Heat oil in a large cast-iron skillet over medium-high heat.
Add bell peppers, corn and 1 cup onion; cook, stirring occasionally, until the onion is softened and the corn is browned in spots, 6 to 8 minutes. Transfer to a medium bowl. (Do not wipe the pan clean.)
Add ground beef, cumin and garlic powder to the pan; cook over medium-high heat, stirring and breaking up the beef into small pieces with a wooden spoon, about 1 minute.
Add 2 tablespoons sour cream; cook, stirring to mix thoroughly, about 1 minute.
Cook, stirring often, until the beef is browned, 5 to 7 minutes.
Stir in salsa and taco seasoning until combined.
Stir in the reserved bell pepper mixture, black beans, 2 tablespoons lime juice, salt and pepper.
Remove from heat; stir in cream cheese, ½ cup Cheddar and the remaining 6 tablespoons sour cream.
Top evenly with the remaining ½ cup Cheddar and tortilla pieces.
Broil until the cheese is melted and the tortilla pieces are slightly crispy, about 4 minutes.
Meanwhile, combine cilantro, jalapeño and the remaining ⅓ cup onion, and 1 tablespoon lime juice in a small bowl.
Spoon the cilantro mixture over the casserole before serving.