Preheat oven to 400°.
Cut corn off the cob.(I use a bundt cake pan for this.)
Heat a cast iron or other skillet over medium-high heat and add 1 tbsp olive oil.
Saute corn for about 5 minutes or until it starts to get a bit charred. Stir frequently.
Remove from pan and set aside.
Spread about 1/3 of the tortilla chips into your skillet.
Top with 1/3 of the warm corn, kidney beans, and cheese. Repeat.
Cook for about 15 minutes or until cheese gets gooey.
Top with jalapenos, cilantro, and avocado.
I like to serve mine with tomatillo salsa.