In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling.
Reduce heat to low; cover and simmer about 15 minutes or until carrot is tender.
In 2-quart saucepan, heat water, milk, butter and salt to boiling.
Remove from heat.
Stir in mashed potato mix just until moistened.
Let stand about 30 seconds or until liquid is absorbed.
Whip mashed potatoes with fork until fluffy.
Spoon mashed potatoes onto bean mixture around edge of skillet.
Cover; simmer 5 minutes.
Sprinkle with cheese and chives before serving.
Notes & Wine Advice
Leftover mashed potatoes, instant mashed potatoes or refrigerated, prepared mashed potatoes are all quick options for topping this hearty vegetable and bean pie.