• Put chicken in a bowl with 1 tablespoon olive oil, 1 tablespoon lime juice, 1 ½ teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper. Toss together to coat chicken in spices and let sit for 15 minutes so flavors can meld.
• While chicken is sitting in spices, heat ½ tablespoon olive oil in a large skillet over medium-high heat. Add peppers and onion and cook for 6-8 minutes, stirring occasionally, until softened and lightly charred in spots. Season with ½ teaspoon chili powder ½ teaspoon paprika, and ½ teaspoon salt. Stir in 1 tablespoon lime juice. Transfer vegetables to a plate.
  
• Add the remaining ½ tablespoon olive oil to the same skillet. Add chicken in an even layer and cook for 5-7 minutes, stirring occasionally, until cooked through and starting to brown. Add the peppers and onions back to the skillet and toss everything together. Remove from heat.
  
• Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil. Spread half the tortilla chips on the baking sheet. Sprinkle with about 1 cup of the cheese. Add half the chicken and pepper mixture, half the beans and corn, and a few jalapeño slices.
• Add remaining chips, remaining cheese, remaining fajita chicken mixture, and remaining black beans, corn, and jalapeños. Take care to distribute the toppings all the way to the edges of the chips.
• Bake for 7-10 minutes, until cheese is melted and chips are lightly toasted around the edges.
  
• Drizzle with lime crema. Top with avocado or guacamole, cilantro, scallions, more jalapeños, and a squeeze of fresh lime as desired. Serve immediately.

Lime Crema

• In a small bowl, whisk together sour cream, lime juice, 1 tablespoon milk or water, garlic powder, and salt. Add more milk or water until the crema is thin enough to drizzle. Keep in fridge until ready to use.