Preheat the oven to a high broil.
In a frying pan, gently heat the refried beans, adding the chili powder, cumin, and optional garlic powder to taste. Stir occasionally. This is a good time to slice, dice, and shred if you haven't already.
When the bean mixture is soft and heated through, spread it along the bottom of a 13x9-inch baking dish.
Evenly sprinkle the shredded cheeses on top of the bean mixture. Broil until the cheese is melted and beginning to brown.
Spread on the avocados. Spread on the layer of tomatoes. Spread on the layer of green chilies.
Using a spatula, spread the vegan cream cheese on top. You may wish to gently heat the cream cheese slightly first to make it more pliable.
Sprinkle the scallions and olives on top to garnish. Serve immediately with blue corn chips or other dip-ables such as carrot sticks, celery sticks, etc.
Note: Ingredient amounts are approximate, with varying individual preference of more or less of each "layer" or spice.

1 can (16-ounce) vegetarian refried beans
2 tablespoon chili powder, or to taste
1 teaspoon cumin, or to taste
optional garlic powder to taste
1 cup tomatoes, diced
1 cup avocados, chopped into small pieces
1/2 cup vegan cheddar cheese, shredded
1/2 cup vegan jack cheese, shredded
1 cup green chilies, diced (spicy or mild, base choice on your preference)
1 tub (8 ounce) vegan cream cheese
1/4 cup of scallions, sliced
1/4 cup of black olives, pitted and sliced