Preheat oven to 425º F. Cover a shallow baking dish with aluminum foil and lightly coat with nonstick cooking spray; set aside.

In a small bowl combine corn and sweet pepper. Drizzle with olive oil, and season with salt and pepper; toss to coat. Roast, uncovered, about 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let it cool.

Reduce oven temperature to 375º F. Lightly grease a small quiche dish or iron skillet. Set aside.

While the veggies are cooling, in a medium bowl stir together crabmeat, cheese, mayonnaise, sour cream, and green onions. Stir in roasted vegetables. Transfer mixture to prepared dish.

Bake about 20 minutes or until bubbly around edges.

Serve with tortilla or pita chips.