Add chopped pepper, and onions to a skillet with 1 tbsp olive oil. Cook for 15 minutes, or until the peppers are softened. Set aside.
In the skillet, add the ground chicken and cook over medium heat until browned, breaking it up with a spoon. Drain any excess fat.
Add back the peppers and onion. Add taco seasoning. Cook for 5 minutes.
Warm the tortillas: Heat the corn tortillas in a dry skillet or microwave for about 30 seconds each, until they are warm and pliable.
Assemble the tacos: Spread a spoonful of refried beans on each tortilla. Top with the chicken mixture, corn, and lettuce. Add any other desired toppings, such as salsa, cilantro, or avocado.