Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes.

Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

Preheat oven to 425 degrees.

Arrange half of chips on a baking sheet. Top with half of beans, then half of each cheese.

Repeat layering with remaining chips, beans, and cheese and corn.

Bake until cheese is melted and gooey, about 5 minutes.

Serve nachos topped with pico de gallo, sliced jalapeño, scallions, cilantro and radishes.