Preheat oven to 400°F.

In a blender, add 1 can of Kernel corn, the sour cream, the almond milk and the vegetable broth and blend until smooth. Reserve.

In a large skillet, add the olive oil and sauté the chopped onion until translucent, on medium heat.

Add sliced heart of palm and let it sauté for a minute or two.

Add 2nd can of corn, the olives and, finally, the blended cream mixture. Cook until everything is incorporated and you have a creamy consistency. About 5 minutes.

Pour mixture into a casserole dish (13″ x 9″ lasagna dish).

Cover with a layer of vegan cheese.

Bake in the oven until the cheese melts (10 to 15 minutes).

Top it with the potato sticks and serve over rice.