Turn your oven's broiler (grill) on and let it heat up to its highest setting.
On a large baking sheet, scatter half the chips across the base, then sprinkle over half the chicken, corn, and cheese so everything is evenly distributed.
Layer the rest of the chips on top, followed by the remaining chicken and corn, and finish by covering everything generously with the last of the cheese.
Slide the tray under the broiler and keep an eye on it until the cheese turns bubbly and golden on top.
Take the nachos out of the oven and dollop guacamole and sour cream over the surface, then scatter the diced tomato and coriander leaves on top.
Bring to the table with lime wedges on the side for squeezing over just before eating.
Notes
Use chips slightly warm rotisserie chicken for the best melt and flavor absorption into the cheese.
Thick-cut, restaurant-style tortilla chips hold up far better than thin chips under melted cheese.
Always layer chips and toppings twice to avoid bare, plain chips at the bottom of the tray.
Add cool toppings like guacamole and sour cream immediately after broiling for the best temperature contrast.
A mix of mozzarella and Monterey Jack or cheddar adds extra flavor beyond mozzarella alone.
Assemble just before baking; pre-assembled nachos left to sit will turn soggy.