corn and black bean weeknight nachos

Over a gas flame or on a grill over high heat, char corn all over until at least half the kernels are blistered, and poblano until skin is blackened. Let both cool slightly then cut the corn kernels from the cob. Remove the skin and seeds from the poblano and cut it into very thin ribbons. (For a large one, you might only use half.)Heat oven to 400 degrees. Coat your largest baking sheet with foil (which I did not, and wish I had) and lightly coat it with oil. Arrange 1/3 of chips on tray and sprinkle 1/3 of corn, black beans, poblano strips and cheese over it. Repeat twice. Bake for 15 to 20 minutes, until the cheese has melted and blistered all over. Use this time to prep your toppings.When nachos are cooked, you can sprinkle a few toppings over (I used the jalapeños, radishes, tomatoes, onion, cilantro and avocado) or just bring everything to the table and let everyone fix their own.