1Heat 10-inch nonstick skillet over medium-high heat. Add bell pepper and onion; cook 5 minutes, stirring frequently, until almost tender. Stir in kidney beans, salsa and corn. Cover; simmer 3 minutes, stirring occasionally, until vegetables are tender and mixture is hot.
2Meanwhile, arrange chips on individual dinner plates. Top each with romaine. Spoon vegetable-bean mixture over lettuce. Sprinkle each with cheese. Top with sour cream and cilantro if desired.