Preheat oven to 400°F (200°C).

Coat a 2-quart baking dish with nonstick cooking spray.

Spread the crushed tortilla chips evenly in the bottom of the baking dish to create a base layer.

In a mixing bowl, crack and whisk the eggs until they are light and foamy.

Add the pumpkin puree to the bowl with the eggs.

Add the chopped mild green chilies to the bowl.

Add the whole kernel corn (fresh or frozen) to the bowl.

Gently fold all the ingredients together until well combined.

Add the chili powder to taste.

Add the ground cumin.

Add salt to taste.

Add fresh ground black pepper to taste.

Add hot pepper sauce to taste.

Stir all the seasonings into the pumpkin mixture until evenly distributed.

Spoon the pumpkin mixture evenly over the tortilla chip base in the baking dish.

Smooth the mixture over the chips to create an even layer.

Place the baking dish in the preheated oven.

Bake for 20 minutes, or until the pudding is set and lightly golden.

Remove the baking dish from the oven.

Garnish with your choice of toppings such as salsa, fresh cilantro, avocado slices, and tomato slices.

Serve the pumpkin-corn pudding hot.