Spread your 2 cups of tortilla chips in an even layer on a large oven-safe platter or cast iron skillet. Make sure chips cover the whole surface without too many gaps. You want maximum chip-to-topping contact.

Scatter the 1 cup of shredded cheddar cheese evenly over all the chips. Broil on the middle rack for 3 to 4 minutes until the cheese melts completely. Watch it closely because it goes from perfect to burned in seconds.

Remove from the oven and immediately top with 1/2 cup cooked shredded chicken spread across the melted cheese. Add 1/2 cup black beans and 1/2 cup corn kernels in scattered piles. The warm cheese helps soften everything slightly.

Sprinkle 1/4 teaspoon smoked paprika over the entire platter, then add 1/4 cup olives and 1/2 cup diced tomatoes. These fresh ingredients add brightness and crunch to balance the richness. I personally arrange tomatoes on top last so they stay fresher-looking.

Create small dollops with 1/2 cup guacamole across the top, leaving some visible chips showing. Drop small spoonfuls of 1/2 cup salsa between the guac portions. Add 2 tablespoons sour cream in small dots to finish.

Sprinkle 1/4 cup fresh cilantro over everything right before serving. This final herb layer makes the nachos look restaurant-quality and tastes amazing. Trust me on this—don't skip it or prep it too early or it wilts.