If using corn on the cob, cut the corn off the cob.
Place a large cast iron skillet over a fire or stove top heated to medium. Add a drizzle of olive oil, then sauté the corn, stirring, until the color brightens and the corn is crisp tender, about 5 minutes. Transfer the corn to a small bowl or plate.
In the same pan, arrange half the tortilla chips. Top with half the black beans, diced green chiles, bell pepper, corn, and cheese. Add the remaining chips and top with the remaining beans, chiles, pepper, corn, and cheese. Cover loosely with aluminum foil or a lid and allow to heat 5 minutes or until the cheese is melted.
Remove from the heat and top with salsa, cilantro, sliced avocado, sour cream, lettuce, and lime juice as desired.