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In a large skillet, heat oil over medium-high heat. Add corn and bell pepper; cook and stir for 3 to 5 minutes or until pepper is crisp-tender. Reduce heat to medium-low. Stir in edamame, olives, salt, cumin, chili powder and black pepper. Cook for 2 to 3 minutes or until heated through, stirring occasionally. Remove from heat. Stir in cilantro and lime juice. If desired, top with chopped jalapeño.