Prepare corn bread according to package directions. Stir in chilies, cumin, oregano
& sage. Bake in 8 inch square pan @ 400 for 20-25 min. Cool. Combine mayo, sour cream & dressing. Set aside. Crumble 1/2 of cornbread mixture in 13 x 9 dish. Layer with half of each- beans, mayo mixture,
corn, tomatoes, peppers, onions, & cheese. Repeat layers. Cover & refrigerate 2 Hrs.