Make the guacamole. Mash 4 ripe avocados in a large bowl until mostly smooth with some chunks for texture. Add 3/4 tsp salt and the juice of 2 limes. Stir well and adjust salt to taste. Cover tightly with plastic wrap pressed directly onto the surface to prevent browning.

Make the corn salsa. Combine thawed corn, chopped roma tomatoes, jalapenos, cilantro, red onion, salt, and lime juice in a medium bowl. Stir to combine and taste for seasoning. Let sit for 5 minutes to allow the lime juice to brighten the flavors.

Make the queso. Place White American Cheese chunks in a small saucepan with 6 tablespoons of milk and 1 tablespoon of butter. Heat over LOW heat, stirring frequently, until fully melted and smooth. Do not rush or the cheese may turn grainy. Stir in the entire can of chopped green chilies with liquid, cumin, garlic powder, onion powder, and red pepper flakes. Keep warm over the lowest heat setting.

Warm the chili. Make sure your beef chili is fully heated through before assembling. Hot chili is key to warming the entire bowl.

Assemble the chili nachos. Divide tortilla chips among 4 large shallow bowls. Top each with about 1 cup of hot chili. Drizzle generously with warm white queso. Add a large scoop of corn salsa, a generous dollop of guacamole, and a spoonful of sour cream. Sprinkle shredded cheddar over the top and garnish with a lime slice on the side. Serve immediately.