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 and set aside until serving.

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. Add the corn kernels and chorizo and cook 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 over the shredded Cheddar cheese. Cover tightly with foil or a lid and cook, until the cheese has melted, 3-4 minutes.

While the beef is cooking, roughly chop the tomato, coriander and pickled jalapeños. In a second medium bowl, combine the tomato, 1/2 the coriander and a splash of onion pickling liquid. Season with salt and pepper and toss to combine. TIP: The jalapeños are slightly spicy, add less 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 topping. Top with the sour cream, tomato salsa and jalapeños. Garnish with the pickled onion and remaining coriander.