Thinly slice red onion. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch 1/2 the sliced onion in your hands, then add it to the pickling liquid. Add just enough water to cover onion. Set aside.

Slice kernels off corn cob. Thinly slice capsicum. Finely chop mild chorizo.

In a large frying pan, heat a drizzle of olive oil over high heat. Cook corn kernels and chorizo until lightly browned, 4-6 minutes. Transfer to a medium bowl and cover to keep warm.

SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Return pan to medium-high heat with a drizzle of olive oil. Cook capsicum and remaining onion until tender, 4-5 minutes. Add beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. Add the water, stirring to combine. Reduce heat to low, then sprinkle shredded Cheddar cheese on top. Cover tightly with foil or a lid, then cook until cheese has melted, 3-4 minutes.

While beef is cooking, roughly chop tomato and coriander. In a second medium bowl, combine tomato, a splash of pickling liquid and 1/2 the coriander. Toss to combine, then season to taste. Roughly chop pickled jalapeños (if using). TIP: Jalapeños are slightly spicy. Add less or leave them out, if you prefer!

Drain pickled onion. Spread corn chips over a large serving dish or platter. Spoon over the cheesy beef topping and chorizo and corn mixture. Top with light sour cream, tomato salsa and jalapeños. Garnish with pickled onion and remaining coriander to serve.