Heat olive oil in a large skillet over medium heat. Sauté onions, and peppers 3-4 minutes. Add beef, chili powder, salt, black pepper, oregano, cumin and onion powder; cook 7-8 minutes or until beef is no longer pink. Drain any excess liquid in the pan.
Add enchilada sauce, beans, and corn; simmer on low for about 10 minutes.
Right before serving, sprinkle cheese all over. Top with chips, green onions, avocado, red chile pepper, and cilantro. Enjoy!