Prepare corn muffin mix according to package directions. Stir in ½ can cream style corn and diced green chiles. Set aside.
In a large skillet with high sides over medium heat, combine carrots, potatoes, salsa, onions and garlic; cook until onions are softened (about 3-5 minutes).
Stir in tomatoes, beans and remaining cream style corn. Transfer to a greased 2½-quart baking dish; spread corn muffin mix over top.
Bake in a preheated 350°F oven 25 minutes or until a knife inserted in center of muffin mix comes out clean.