Preheat oven to 400°. Place peppers, onion, tomatoes and corn in a shallow baking pan. Add 2 T olive oil, season with salt and pepper and mix well. Roast in oven, stirring occasionally, for 30 min until vegetables are soft and lightly browned.*
Add 1 T olive oil to a large pot; place over med-high heat. Add chorizo and brown, breaking into small pieces with a spoon. Drain excess fat. Mix in seasonings, enchilada sauce, beans, roasted vegetables, cilantro and lime juice. Taste and add salt and pepper if needed. Lower oven temp to 375°.
To assemble, coat 8” x 11” baking pan with baking spray. Spread 1/2 c filling (mainly liquid) on bottom of pan. Leave 6 tortillas whole; cut 3 in half and 3 into quarters. Place 2 whole tortillas and 2 halves on top of sauce and place 4 quarter-pieces to fill gaps. Top with 3 c filling and spread evenly. Sprinkle with 1 c cheese. Add another layer of tortillas, filling and cheese. Top with a final layer of tortillas, then remaining filling.
Cover with foil and bake 35 min, until sauce is bubbly. Sprinkle remaining 1 c of cheese and bake uncovered 5-7 min more. Let stand 10 min; serve with pico de gallo, lime and cilantro.
*To add a smokier flavor, grill peppers instead of roasting: on a hot grill, cook whole peppers until skin darkens and blisters. Place in a heat-proof container and cover to steam for 10 min. Remove stems, skins, seeds and then dice. Wearing gloves is recommended. Or substitute a 4 oz can of fire-roasted green chilies.