Pat the chicken dry with paper towels. In a small bowl combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt and black pepper. Rub the chicken with 1 tablespoon olive oil, then evenly coat with the spice mixture.

Cook chicken

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook 4–5 minutes per side (for thin breasts) or until internal temperature reaches 165°F (74°C). If using thicker pieces, lower heat to medium and cook a few extra minutes, covered if needed. Remove chicken to a plate and let rest 5 minutes, then shred or dice into bite-sized pieces. Squeeze half the lime over the shredded chicken and toss.

Vegetables & Beans

While chicken cooks, prepare vegetables: heat a small skillet over medium heat and add the corn with a pinch of salt; sauté until lightly charred (about 4–5 minutes). If using canned corn, just warm and drain. Rinse and drain black beans and set aside. Dice red bell pepper and red onion; thinly slice jalapeño if using. Chop cilantro and set aside.

Assemble & Bake Nachos

Preheat oven to 425°F (220°C).

Arrange half the tortilla chips in an even layer on a large rimmed baking sheet or ovenproof platter, slightly overlapping but leaving some gaps for toppings.

Evenly distribute half of the shredded cheddar, monterey jack, and pepper jack over the chips. Scatter half of the shredded chicken, half the black beans, half the roasted corn, and half the diced red pepper and red onion. Add a few jalapeño slices if using.

Top with the remaining chips in another layer and repeat the toppings: cheeses, chicken, beans, corn, and vegetables so you get two stacked layers of nachos.

Bake in the preheated oven for 8–12 minutes, until cheese is fully melted and edges of chips begin to crisp. Watch carefully to avoid burning.

Finish & Serve

Remove nachos from oven. Dollop sour cream and salsa (or spoon pico de gallo) across the top. Scatter diced avocado (or spoon small scoops of guacamole), chopped cilantro, and sliced green onions. Add pickled jalapeños and a drizzle of hot sauce to taste. Squeeze remaining lime half over everything.

Serve immediately while hot and cheesy. Provide extra lime wedges, hot sauce, and additional salsa or guacamole on the side.