Prepare pico de gallo: Mix diced tomatoes, chopped white onion, chopped cilantro, salt, and lime juice in a bowl. Let flavors combine.

Prepare tortilla chips: Spread tortilla chips evenly on a platter.

Cook chorizo: Cook and crumble chorizo in a pan. Remove from pan and set aside.

Sauté vegetables: Leave chorizo grease in the pan. Sauté chopped onion, poblano pepper, and minced garlic until onions are translucent.

Cook ground sirloin: Add ground sirloin to the pan with the sautéed vegetables.

Season meat: Add cumin, onion powder, chili powder, salt, and black pepper. Mix well.

Cook meat: Cook until the ground sirloin is browned.

Add beans: Add drained black beans and cook for a few minutes.

Combine meats and corn: Add the cooked chorizo and frozen sweet corn. Cook for a couple of minutes.

Make cheese sauce: In a saucepan, melt butter without browning.

Add flour to butter: Add flour to the melted butter and cook briefly.

Add milk to sauce: Add milk and bring to a boil, stirring constantly.

Melt cheese: Reduce heat to low and add shredded pepper jack cheese. Stir until the cheese is melted and the sauce is thickened.

Pour cheese sauce: Pour the cheese sauce over the tortilla chips.

Add meat: Add the cooked meat mixture over the cheese sauce.

Add pico de gallo: Add the prepared pico de gallo over the meat.

Garnish: Garnish with sweet jalapenos, chopped scallions, sliced black olives, diced avocado, sliced jalapenos, and sour cream.

Serve: Serve immediately.