Thinly slice the 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 the onion. Set aside.

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

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the corn kernels and chorizo until lightly browned, 4-6 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.

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

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

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