In a large bowl, stir chick peas with beans, corn and drained chilies. Finely chop peppers. Stir into bean mixture with onions, tomatoes and coriander.
Whisk remaining ingredients together. Taste and, if you wish, stir in an additional 1/2 teaspoon chili powder. Gently stir into salad. Serve immediately or cover and refrigerate up to 2 days. Serve garnished with tortilla chips.
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