Heat one tablespoon olive oil in a large sauté pan over medium heat. Add the corn, onion, tomatoes and jalapeño. Cook for three or four minutes. Transfer to a bowl, season with salt and one tablespoon lime juice. Place salsa in the freezer to cool while you prepare the beans.

Wipe out the pan and heat remaining tablespoon of olive oil over medium heat. Add pinto beans and water, season with cumin and cayenne. Cook until heated through, stirring occasionally. Transfer to a serving bowl and stir in remaining tablespoon of lime juice.

Meanwhile, heat stacked corn tortillas in the microwave by wrapping them all in damp paper towels and heating on high for 45 to 60 seconds.

Stir cilantro into salsa.

Place 1/4 cup beans in each tortilla and top each with three tablespoons salsa and one generous teaspoon feta cheese.