Heat olive oil and red pepper flakes in a nonstick skillet over medium-high heat. Add corn, and sauté 2 to 3 minutes or until just golden. Reduce heat to medium-low; add cumin and chili powder, stirring to blend. Add red bell pepper and jalapeño pepper, and sauté about 4 minutes or until bell pepper is just tender. Stir in black beans and next 4 ingredients, and cook until heated through. Sprinkle with chives, and serve as a side dish.