Place beans in medium bowl, cover with water; stand overnight, drain. Rinse under cold water;
drain. Place beans in medium saucepan of boiling water. Return to a boil then reduce heat; simmer,
uncovered, about 15 minutes or until beans are just tender. Drain.
Preheat oven to moderately hot 200ºC / 180ºC (fan assisted). Place chillies and the boiling
water in small bowl; stand 15 minutes. Discard stalks; blend or process chilli and soaking liquid
Meanwhile, dry-fry cumin seeds in small frying pan, stirring, until fragrant.
Cook corn on heated oiled grill plate (or grill or barbecue) until browned lightly and just
tender. When cool enough to handle, cut kernels from cobs with sharp knife.
Heat oil in large flameproof dish; cook onion, stirring, until softened. Add drained beans,
chilli mixture, cumin, undrained tomatoes and half of corn; bring to a boil. Cook in oven about 20
minutes or until sauce thickens.
Meanwhile, heat tortillas according to manufacturer's instructions. Make salsa - (combine
remaining corn with salsa ingredients in medium bowl).
Serve stew with tortillas and salsa.