Put 1/2 of the corn chips in the bottom of a quart casserole. Spread the chili over the corn chips. Add the drained corn, diced onions and ripe olives. Cover with the remaining corn chips. Bake covered for about 20 min. in 375 oven. Remove cover, sprinkle top with cheese, and return to oven until cheese has melted and is slightly browned. Serves 4-5.