Set a 12-inch cream enameled skillet over medium heat and add the chorizo, breaking it into small crumbles with a wooden spoon. Cook for 7 to 8 minutes, stirring occasionally, until no pink remains and the edges have turned deep red-brown. Tilt the skillet and spoon off most of the fat, leaving the chorizo just lightly glossy, then set aside.

Wipe out the skillet or use a small cream enameled saucepan: melt the butter over medium heat, add the corn, and cook for 4 to 5 minutes, stirring occasionally, until the kernels turn bright yellow with light brown spots in places. Remove from the heat and set aside.

In a white ceramic mixing bowl, whisk the mayonnaise, sour cream, lime juice, chili powder and 1/4 teaspoon of the salt until smooth and pale pink. Set the lime crema aside; it will thicken slightly as it sits.

Preheat the oven to 425 degrees Fahrenheit and set a large white ceramic baking dish on the counter. Spread half the tortilla chips in a single, even layer across the bottom, letting them overlap only slightly.

Scatter half the chorizo, half the black beans, half the Monterey Jack and half the cheddar evenly over the chips, reaching every corner of the dish.

Repeat with the remaining chips, chorizo, beans and both cheeses, building a second even layer so no chip is left bare. The dish should look fully covered with cheese before it goes into the oven.

Bake for 8 to 10 minutes, until the cheese is fully melted and bubbling and the chip edges have turned a deeper gold. Rotate the dish halfway through if the oven runs unevenly.

Remove the dish from the oven and let it rest for 2 minutes on a heatproof surface. This short rest lets the cheese set just enough that the toppings stay put instead of sliding straight to the bottom.

Scatter the charred corn over the top, drizzle with the lime crema, then finish with the cotija, cilantro and sliced jalapeno if using. Serve immediately with lime wedges on the side, while the cheese is still molten.