If you are not using canned corn, prepare your corn using your preferred method. I used the microwave by placing the corn on a large microwave-safe plate with a tablespoon of water and covered with a saturated paper towel. Microwave on high for 4-5 minutes, or until cooked. You may also boil or grill the corn, but for quick meals, the microwave is my bff.

In a large bowl mix together the chopped bacon, corn, mayonnaise, red onion, mayo, Greek yogurt, cotija cheese, cilantro, lime juice and salt + pepper, to taste. Stir everything together until the corn is evenly coated with all the other ingredients. Set aside or store in the refrigerator if you are preparing this dish ahead of time.

Preheat oven to 400 degrees F.

Spread half the tortilla chips over a large baking sheet or jelly roll pan. Sprinkle half the shredded cheese over the top of the tortilla chips and layer the remaining tortilla chips over the top. Sprinkle with remaining shredded cheese (the idea is to get as much of the cheese on as many of the tortilla chips as possible).

Place cheese-covered chips in the oven and bake for 2-3 minutes, or just until cheese is melted (no longer!). Remove chips from the oven and pile on the toppings. Start with the Mexican Street Corn and Bacon. Just start spooning it over the top (or, use your hands <--- way easier). Continue by topping with green onion, cotija cheese, and cherry tomatoes.

Place nachos in the oven and bake for approximately 10 minutes, or until cheese is fully melted.

As the nachos bake, stir together the salsa and sour cream. Set aside.

Remove nachos from the oven and top with desired fresh ingredients: avocado, lime juice, green onion or cilantro. Drizzle with salsa sour cream and dig in!