Heat the olive oil in a saucepan. Add the onions and peppers and cook until the peppers turn bright (green and red) but not mushy. Add the olives, the canned creamed corn, and the milk. Heat slowly to just below the boiling point. Taste and add salt and freshly ground black pepper.

This is pretty as well as delicious. A little chopped fresh cilantro served at the table is a nice touch (if you like cilantro).