Heat the oil in a heavy saucepan over a high heat, and sauté the bacon until browned.
Reduce the heat and add the onion, garlic, peppers, kidney beans and sweetcorn. Pour in 350ml/12fl oz water. Stir well.
Simmer the succotash over a low heat for 15 minutes, then add the tomatoes. Continue to simmer for a further 20 minutes or until the sauce has reduced.
Sprinkle the succotash with the cheese, and serve hot.