In A Nonstick Skillet, Saute The Chicken, Green Pepper And Onions In Oil For 3-4 Minutes Or Until Chicken Juices Run Clear; Drain. Stir In The Corn, Salsa, Olives And Chili Powder. Cook And Stir Over Medium Heat For 3-4 Minutes Or Until Heated Through. Spoon About 1/2 Cup Chicken Mixture Over One Side Of Each Tortilla. Sprinkle With Cheese; Roll Up And Secure With Toothpicks.