First, char the corn and poblano peppers. You can do this over a hot grill or gas flame. If using the grill, put the corn and pepper on the hot grill and char each side, 2 to 3 minutes per side, or until blistered and blackened. If using a gas flame, char the corn all over until at least half the kernels are blistered, and poblano until skin is blackened. You can also use the oven to broil the poblano peppers, cook them on baking sheet under the broiler for about 10 minutes while using tongs to rotate them every couple of minutes.

Place the poblano peppers in a paper bag and close it tight. Let sit for 5 to 10 minutes to steam, this will make it easier to peel. Meanwhile, stand each ear of corn up, stalk end down and use a sharp knife to slice the corn kernels off the cob. Remove the skin and seeds from the poblano pepper and dice. Set the corn and pepper aside.

Preheat the oven to 400 degrees Line a large baking sheet with aluminum foil or parchment paper. Cover the baking sheet with tortilla chips in an even layer. Top the chips with half of the shredded cheese and then add the corn, chopped poblano pepper, and black beans. Top with remaining shredded cheese. Place the pan in the oven and bake for 10 to 15 minutes or until the cheese is melted.

Remove the pan from the oven and top with your favorite toppings! We like to use: green onions, radishes, cilantro, diced tomatoes, sliced black olives, avocado, and queso fresco. You can also serve with lime wedges, salsa, creamy cilantro lime dressing, and sour cream or plain Greek yogurt. We love LOADED nachos! Serve immediately.