Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
Drain but don’t rinse 1 can Trader Joe’s Organic Black Beans. Place the beans in a small saucepan and add 1/2 teaspoon kosher salt. Cook over medium heat, stirring occasionally, until warmed through, 5 to 6 minutes.
Arrange half of a bag of Trader Joe’s Organic Blue Corn Tortilla Chips on the baking sheet in an even layer. Sprinkle with 1/3 package of Trader Joe’s Shredded Pepper Jack Cheese Blend (about 1 cup). Top with the remaining tortilla chips and sprinkle with another 1 cup of the cheese. Spoon the black beans over the nachos and sprinkle with the remaining cheese.
Bake until the cheese is melted, 7 to 9 minutes. Meanwhile, heat 1 tablespoon olive oil in a large frying pan over medium heat until shimmering. Add 2 cups Trader Joe’s Frozen Roasted Corn and cook until warmed through, 6 to 7 minutes.
Sprinkle the corn and drizzle Trader Joe’s Hatch Valley Salsa over the nachos before serving.