In a Dutch oven or skillet, heat the olive oil and saute the onion, garlic, and bell peppers until most of the liquid has evaporated. Add the cooked cubed potatoes
Mix in the frozen corn, tomato sauce, water, oregano, and bay leaves
Add the canned corned beef and stir to combine
Cook the mixture for a couple of minutes and add the chopped cilantro, capers, and olives. Put the lid on, and cook on low for 15 minutes. Check the seasoning and add salt and pepper to taste.