Instructions

• Preheat the oven to 400°F.
• Blanch the corn kernels: bring a pot of water to a boil, add the corn kernels from the ear, boil 1 minute, then strain and rinse with cold water to stop the cooking. Drain well and set aside.
• Heat the refried black beans: place the 1/2 (14 oz) can refried black beans in a small saucepan over medium heat. Add 1 teaspoon chipotle-flavored hot sauce, 1/2 teaspoon garlic powder, and salt and black pepper to taste. Stir constantly until the mixture is smooth and heated through. Remove from heat.
• Arrange the chips and beans for baking: spread half of the 3 large handfuls of tortilla chips in a large oven-safe platter or baking dish. Spoon half of the warmed black beans evenly over the chips, then sprinkle half of the 4 ounces shredded colby cheese on top. Add the remaining tortilla chips in an even layer, then spoon the remaining black beans over them and sprinkle the remaining shredded colby cheese evenly.
• Bake the assembled nachos in the preheated oven for 5 to 7 minutes, or until the cheese is fully melted.
• While the nachos bake, make the pomegranate salsa: in a medium bowl combine the blanched corn kernels, 3/4 cup pomegranate arils, 1 small diced tomato (about 1/2 cup), the cubed avocado, 1 seeded and finely chopped jalapeño, 1/4 cup packed chopped cilantro, and the juice of 1 lime. Toss gently to combine and season with salt to taste.
• Remove the nachos from the oven. Generously heap the pomegranate salsa over the hot nachos, then sprinkle 2 ounces cotjia or feta cheese (crumbled) evenly on top.
• Serve the nachos immediately.