Preheat oven to 400 degrees.

Wrap the potatoes individually in tin foil. Bake for an hour, or until softened yet not too tender.

Remove from oven and allow to slightly cool.

Meanwhile, chop the bell pepper and chives. Shuck the corn if it isn't shucked already. Place the corn lengthwise standing up on a cutting board, and use a large knife to cut the corn off of the cob.

Slice potatoes in half lengthwise. Use a spoon to scoop out the potato flesh, leaving about 1/2 an inch of potato on the skin. Place the potato flesh in a large bowl. Add in cheese, pepper, black beans, corn, sour cream, chives, salt and pepper. Mix together until well combined.

Place the potato skins on a baking sheet coated with baking spray. Evenly spoon the potato mixture back into the potato skins.

Bake for 20-30 minutes, or until cheese is lightly browned.