Drizzle the olive oil into a large frying pan over a medium-high heat.
Add in the diced onion and peppers and cook for 5 minutes, until the veggies soften.
Stir in the minced garlic and sweetcorn and cook for 2 minutes, until fragrant.
Add in the ground beef and cook for an extra 5 minutes, until all the meat has been browned.
Drain off the excess fat and sprinkle in the chili powder, cumin, oregano, cayenne pepper, paprika and salt.
Stir in the chopped tomatoes, tomato sauce and kidney beans. Make sure everything is well combined and all the spices are evenly distributed.
Lower the heat to medium-low and leave the chili to simmer for 10 minutes, until the sauce is thick.
Serve immediately topped with grated cheese whilst hot with your favourite comfort food side dish.