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Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Spread about ¼ cup of the enchilada sauce in the bottom of the pan; set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and bell pepper; cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Remove from the heat. Stir in the pulled pork, bbq sauce, 1 cup of the cheese, beans, corn, cumin, and chili powder. Taste and season with salt and pepper, if desired.
Place about ½ cup of the pork mixture down the center of each tortilla.
Roll up and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over top. Sprinkle with remaining 1 cup of cheese.
Bake, uncovered, for about 20-25 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.