Spread refried black beans on the bottom of a 9x13 glass dish.
Mix the sour cream with the taco seasoning.
Layer on the beans the corn, guacamole, olives, sour cream and cheese.
Sprinkle chopped heirloom tomatoes on top.
Garnish with chopped cilantro or chives.
Cover the dip with plastic wrap and place in the fridge to chill for 30 minutes before setting out to serve. You can also make this head and chill overnight.