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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.