Preheat oven to 400 degrees. Line a baking sheet with foil. Rinse all produce and herbs. Slice green onion thinly on the bias (45 degree angle.) Stem, seed and remove white membrane from red bell pepper. Cut into 1" dice. Stem, seed, remove white membrane and mince jalapeño. Drain and rinse black beans.

Halve avocado, remove seed, scoop flesh from skin and cut into 1" dice. Cut tortillas into 1"x 2" rectangles.

In a mixing bowl, combine cut tortillas, 1 Tbsp. olive oil, half the chili powder and 1/2 tsp. salt. Mix until chips are coated. Spread chips on a prepared baking sheet and bake until crispy and browned, about 8-10 minutes. Remove from oven and set aside.

Warm a medium saute pan over medium-high heat. When pan is hot, add 1 tsp. olive oil, green onions (reserving a bit for garnish), red bell pepper, jalapeño (to taste), and remaining chili powder (to taste). Cook until vegetables soften, about 4-6 minutes. Season with salt and pepper.

Measure and add 1 1/2 cups of the canned tomatoes, with their juice and 1 cup of the drained black beans to pan with vegetables. Stir and add more tomatoes or beans if desired. Cook until tomatoes break down and thicken, about 10 minutes. Add corn to pan and season with salt and pepper and cook until heated through, 1-2 minutes.

Place a serving of tomato and black bean mixture in the center of a plate. Arrange corn chips and avocado on the plate. Sprinkle with cheese, reserved green onions, and top with a dollop of sour cream.