Preheat the oven to 400 degrees.
Spray a nine-inch square pan with cooking spray.
In a large skillet, brown the ground beef, chopping it with a spatula until no more pink remains.
Drain the fat from the meat.
Stir in the can of refried beans, the corn, the cumin, the chili powder, and the salt into the ground beef, mixing it well.
At the bottom of the prepared pan, spread 2 tablespoons of sour cream and ¼ cup of the tomatoes.
Slice the flour tortillas into 3 or 4-inch strips with a sharp knife.
Create a layer of tortilla strips over the top of the sour cream/tomato mixture.
Spread half of the ground beef mixture over the top of the tortilla strips.
Top with one-third of the cheese, one half of the remaining sour cream, half of the remaining tomatoes, and half of the green chilies.
Add another layer of tortilla strips over the top of the first layer.
Add the remaining ground beef-vegetable mixture spreading to cover the layer.
Top with the rest of the tomatoes, the rest of the sour cream, one-third of the cheese, and the remaining green chili peppers.
Cover this layer with more tortilla strips and top the whole thing with the rest of the shredded cheese.
If you are planning on baking the Taco Lasagna right away, place it in the oven and bake it for about half an hour.
Remove the pan from the oven when the cheese is lightly browned and the filling is bubbling.
Let it cool for about fifteen minutes before you slice it into squares and serve it.
If you want to cook the lasagna another day, cover the baking pan with aluminum foil and store it in the refrigerator for up to three days before you bake the dish according to the above baking instructions.