Preheat oven to 350 °F.
Drain whole chiles and set aside.
If using ground beef/turkey, cook ground beef/turkey with taco seasoning according to seasoning packet instructions and set aside.
Grease an oblong glass casserole baking dish with oil of choice.
In a large mixing bowl, combine and mix flour, corn meal, salt, and baking powder.
In a glass measuring cup, measure 2 cups of corn and add enough rice milk to fill to the top of the corn. Add oil, and egg(s) or replacer. Stir well or for a smoother texture, blend with an immersion blender (corn should not be blended smooth).
Add liquid ingredients to dry ingredients and stir until just combined.
Spread 1/3 of cornmeal batter in casserole dish. Layer with chiles and cheese, and 1/2 taco meat and jalapenos, if using. Cover with 1/3 batter and add another layer of chilies and cheese (and taco meat and jalapenos, if using). Top with final layer of batter and sprinkle with cheese and olives.
Bake at 350 °F for 1 hour or until toothpick comes out clean.
I do not usually include the taco meat layer, but it is a nice alternative and creates a heartier meal.
If using, verify that the taco seasoning is safe for your needs or mix your own using a recipe such as Taco Meat Seasoning or Taco Seasoned Meat.
Use dairy, egg, and soy free options and ingredients as needed. Daiya cheese does not contain dairy or soy, but does contain pea protein.