Mexican Style Cheesy Ravioli Bake

For the Sauce:

• 1 can fire roasted tomatoes 14.5 oz, with juices
• 1 can tomato paste 6 oz
• 1 cup regular chicken broth
• 1 cup frozen sweet corn kernels
• 1 cup canned black beans rinsed well and drained
• ½ cup sliced black olives drained
• 1 ½ TB granulated sugar
• 1 TB oregano
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika

For the Casserole:

• 1 package frozen cheese ravioli 20 oz
• 2 cups Mexican blend shredded cheese
• Garnishes: chopped cilantro sliced green onions, hot sauce