Place the freeze dried corn into a bowl and add 2 cups of water to hydrate the corn.
In a skillet bring the pan to medium heat. Add the olive oil to the pan. Add the onions, red pepper and green chilies. Saute until tender. You can add about a tablespoon of water to this mixture if you need. Once the vegetables are soft, add the taco seasoning, mayo, sour cream (made before hand with water), garlic, Frank’s hot sauce, lime juice and stir.
Drain the corn. Add the corn to the pan and stir. Simmer on low until warm and garnish with cilantro. Serve with tortilla chips.