1.Preheat oven to 180°C/350°F.
2.Make cornbread. Oil a 14cm x 23cm (5½-inch x 9¼-inch) loaf pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over long sides. Combine polenta, cheese, flour and chives in a large bowl. Stir in buttermilk, eggs and butter to combine (do not over-mix). Spoon mixture into pan; level surface. Bake 40 minutes. Stand in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
3.Meanwhile, heat oil in a deep large frying pan over medium heat; cook onion and capsicums, stirring, 5 minutes or until onion is soft. Add beans and spice mix; cook, stirring, 1 minute or until fragrant.
4.Add tomatoes and corn to pan; bring to the boil. Reduce heat; simmer, uncovered, 7 minutes or until sauce thickens.
5.Coarsely chop avocado. Combine avocado, coriander, juice and half the chilli in a small bowl. Season to taste.
6.Divide bean mixture between serving plates; top with avocado salsa and remaining chilli. Serve with cornbread.
Slice any leftover cornbread and cook on a heated oiled grill plate (or grill or barbecue) until golden on both sides and heated through. Serve with poached eggs, soup or salad.Note