Trim excess fat from the chicken and pat dry with paper towels. In a small bowl mix chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper. Rub the chicken with 1 tablespoon olive oil, then evenly coat with the spice mix.

Cook chicken

Heat a medium skillet over medium-high heat. When hot, add the seasoned chicken and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Alternatively, bake at 400°F (200°C) for 18–22 minutes. Remove chicken to a plate and let rest 5 minutes.

Shred

Using two forks or your hands, shred the rested chicken into bite-sized pieces. Set aside.

Cook Vegetables & Beans

Dice the onion and red bell pepper into small (about 1/4-inch) pieces. Thinly slice the jalapeño (remove seeds for less heat). Slice green onions into thin rounds and roughly chop the cilantro.

In the same skillet used for the chicken, add a splash (about 1 teaspoon) of olive oil over medium heat. Add the diced onion and cook 3–4 minutes until translucent. Add red bell pepper and cook another 2 minutes until softened. Add corn and black beans and cook 1–2 minutes to warm through. Stir in half the shredded chicken so some pieces will be layered on the chips and some reserved for topping.

Assemble Nachos

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil for easy cleanup.

Spread half of the tortilla chips in an even layer on the baking sheet. Scatter half of the cooked chicken-vegetable mixture evenly over the chips. Sprinkle with one-third of the cheddar and Monterey Jack cheeses.

Add another even layer of the remaining tortilla chips. Top with the remaining chicken-vegetable mixture and finish by sprinkling the remaining cheeses evenly across the top so all chips get coverage.

Bake & Finish

Bake in the preheated oven 6–8 minutes, or until the cheese is fully melted and bubbling. For a browned finish, switch to broil on high for 1–2 minutes — watch closely to avoid burning.

Remove from oven. Dollop sour cream in small spoonfuls across the nachos or place in a squeeze bottle and drizzle. Spoon salsa over or serve on the side. Squeeze fresh lime juice over the top, scatter chopped cilantro and green onions, and add pickled jalapeños if using.

Serve immediately while hot. Provide extra lime wedges, salsa, and sour cream for passing.