Ingredients:
1-1/2 pounds loose chorizo sausage 2 cups corn kernels 3 (8 ounces each) boxes cream cheese, at room temperature 2 (15 ounces each) cans black beans, drained 4 tomatoes, diced small 1 jalapeño pepper, seeded and diced 4 cups Colby Jack or cheddar cheese, shredded 1/2 cup green onions, sliced 1/4 cup cilantro, chopped 1 avocado, peeled, diced and chopped Salt and pepper to taste

Instructions:
Preheat oven to 375 degrees. In a 10-inch cast iron skillet over medium-high heat, cook the chorizo until it is cooked through, about 8-10 minutes, and set aside. In the same pan over medium-high heat, cook the corn kernels until they are done, about 4 minutes, and set aside. Next, spread the cream cheese on the bottom of the pan until is coated. Layer on top the cooked chorizo, cooked corn kernels, black beans, 3 diced tomatoes and diced jalapeño. Season with salt and pepper, and evenly sprinkle on the cheese making sure to cover everything. Bake for 25 minutes or until the cheese is melted and lightly browned. Garnish with remaining diced tomato, sliced green onions, chopped cilantro and sliced avocado before serving.