Prepare cornbread according to package directions.   Stir in the chilis, cumin, sage and oregano.   Spread in a greased 8 inch pan and bake at 400 for 20-25 min or until a tooth pick comes out clean.   Cool.   In a small bowl combine mayo, sour cream and dressing mix, set aside.   Crumble half the cornbread into a 13 inch by 9 inch by 2 inch dish.   Layer half the beans, mayonaise mixture,, corn,tomatoes,green pepper,onions,bacon and cheese.   Repeat layers.   Dish will be very full.   Refrigerate for at least 2 hours.