Heat olive oil in a large non-stick pan over medium-high heat; add chili peppers, jalapenos and onions saute until they are softened and begin to brown, about 5 to 7.
Pour the black beans and corn into the pan with the other vegetables; cook until warmed through, about 2 to 3 minutes.
Give the dressing one last shake and add it to the pan; toss to coat evenly. Adjust seasoning with salt and pepper.
Remove from the heat and allow it to cool slightly.