In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped yellow onion and sauté until translucent, about 3-4 minutes.
Add the ground chicken to the skillet, breaking it apart with your spatula. Sprinkle in the taco seasoning, kosher salt, and black pepper. Cook until the chicken is browned and cooked through, approximately 7-10 minutes.
Stir in the salsa (or enchilada sauce) and chopped chipotle chili in adobo. Bring the mixture to a gentle simmer.
Once simmering, fold in the fresh corn. This adds a delightful crunch and sweetness to the bake.
Reduce the heat to low and stir in the cream cheese and plain Greek yogurt. Mix until everything is creamy and well-combined.
Sprinkle the chili powder into the mixture and stir well. Adjust the seasoning with more salt and pepper if necessary.
Sprinkle the shredded Mexican cheese blend over the top of the mixture, allowing it to melt slightly.
Gently fold in the tortilla chips, ensuring they are coated in the creamy mixture.
Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for about 15-20 minutes, or until the cheese is bubbly and golden brown.
Once out of the oven, let it sit for a few minutes. Serve with avocado, cilantro, and green onions on top for an extra burst of freshness.
