Chili Corn Bread Salad

1 pkg. corn bread mix (8.5oz)
1 can (4oz) chopped green chilies, drained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
Pinch of rubbed sage
1 c. mayo
1 c. sour cream
1 envelope ranch salad dressing mix
2 cans (15oz) pinto beans, rinsed and drained
2 cans (15 ¼ oz) whole kernel corn, drained
3 med. tomatoes, chopped
1 c. chopped green pepper
1 c. chopped green onion
10 bacon strips cooked and crumbled
2 c. shredded cheddar cheese

Prepare corn bread according to pkg. Stir in chilies, cumin, oregano, and sage. Spread in a greased 8 inch square baking pan. Bake at 400° for 20-25 minutes. Cool. In a bowl, combine the mayo, sour cream, and dressing mix, set aside. Crumble half of the corn bread into a 13 X 9 inch dish. Layer with half of the beans, mayo mix, corn, tomatoes, green peppers, onions, bacon and cheese. Repeat layers (dish will be full) Cover and refrigerate for 2 hours before serving. Makes 12 servings.