Heat olive oil in a skillet. Add the green pepper, red pepper, onion, and garlic to the skillet. Cook for 8 to 10 minutes or until tender.
Stir in the chicken, tomatoes, and corn. Mix the seasoning together and add to the chicken mixture and stir in.
Mix in the lime juice. Add the cheddar cheese and stir until the cheese is melted. Simmer for about 5 minutes
While the vegetables are cooking mix together the pie crust.
Sift together the cornmeal, flour, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Add the water a tablespoon at a time. Mix until a ball can be formed. Let the dough rest for 5 minutes
Divide the dough in half. Roll on a lightly floured surface until the dough to fit the pie pan. You will want enough to hang over the edge. Place the rolled dough into the pie pan and add the filling.
Roll out the top of the pie crust. Lay the top crust over the filling and pinch the ends of the crust together. Cut slits in the top of the pie crust.
Bake in a preheated oven that has been heated to 400 degrees F. Bake for 35 to 40 minutes until the crust is golden brown. Cool for 5 to 10 minutes and serve.