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Turn oven to 450 degrees. Heat olive oil in a large skillet over medium heat. When the skillet is hot, add the chorizo and cook through, using a wooden spoon to break up the meat. Remove chorizo from skillet and set aside on a paper towel-lined plate to allow the excess grease to drain.
Heat a corn tortilla in the microwave just until it's pliable, about 10 seconds, depending on the microwave. Using a pastry brush, coat one side of the tortilla with olive oil. On the uncoated side, add 2 tablespoons chorizo and 1 tablespoon cheese to half of the tortilla. Fold the other side of the tortilla on top, gently pressing to adhere the tortillas to the chorizo mixture. Repeat with the remaining tortillas and filling.
Place filled tortillas on a large baking sheet. Bake until the tacos start to brown on the bottom side, about five to seven minutes. Flip the tacos and bake until the other side browns and the cheese melts, about another five minutes.
Remove from oven. Serve with your favorite toppings. Enjoy!