Preheat oven to 350℉.
In a medium bowl, combine the shredded chicken with the hot sauce.
Gently fold in the diced green chilies and corn.
In an oven proof skillet (cast iron or oven proof serving dish/tray) evenly scatter a full layer of tortilla chips.
Add ½ of the chicken mixture, spread evenly.
Add ½ of the beans.
Add 1 cup of the cheddar cheese evenly over the beans.
Layer more chips evenly.
Add layer of remaining chicken.
Followed by a layer of remaining beans.
Sprinkle evenly a 1 cup layer of the Pepper Jack cheese over the beans and a layer of ½ of the chopped onion.
Add a few more tortilla chips on top.
Combine the remaining amounts of the two cheeses, cheddar and pepper jack (½ cup each) and sprinkle evenly on top with the remaining chopped onion.
Drizzle with ½ cup of the Buffalo Nacho Sauce.
Bake for 10 minutes, or until cheeses have melted.
While nachos are in the oven, dice the avocado.
If you are using the Salsa Fresca, drain the liquid one more time.
Once the nachos are out of the oven, drizzle the salsa over the top and scatter the diced avocado, tomatoes, jalapeno and cilantro leaves over the salsa.
Do a final drizzle of the Buffalo Nacho Sauce OR have a small bowl of the sauce on the side for guests to add if they’d like.