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1
Heat oven to 350 degrees.
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2
Heat 1 tablespoon oil in a large cast-iron skillet over medium heat.
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3
Crumble in chorizo.
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4
Cook, stirring often, until browned, about 10 minutes.
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5
Transfer chorizo to a bowl, leaving fat in the skillet.
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6
Note: If it's excessive, remove some leaving the browned bits.
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7
Add the white onion, garlic, ancho, paprika, cumin, chipotle, thyme, allspice, cloves and 1/2 teaspoon salt to the skillet; stir.
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8
Cook, stirring often, until onion is translucent, 5-8 minutes.
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9
Stir in the chicken; cook, stirring often, until the chicken is cooked through, 15 minutes.
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10
Remove skillet from heat; transfer contents to a bowl.
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11
Stir in the reserved chorizo, cilantro and lime juice.
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12
Wipe skillet clean; heat 2 teaspoons oil in skillet over medium heat.
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13
Add the yellow onion; cook, stirring frequently, until translucent, 5-8 minutes.
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14
Remove skillet from heat.
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15
Combine onion with the corn and milk in a food processor; puree until smooth.
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16
Return skillet to medium heat; add corn mixture.
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17
Cook, stirring, until the mixture has thickened, about 5 minutes.
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18
Stir in remaining 1/2 teaspoon salt and the black pepper.
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19
Remove skillet from heat.
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20
Transfer corn mixture to a bowl.
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21
Spread the chicken-chorizo mixture in the skillet.
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22
Spread the corn mixture over the meat.
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23
Bake 30 minutes.
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24
Remove dish from oven; turn on the broiler.
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25
Spread the cheese over the casserole.
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26
Broil until cheese melts and begins to brown, 3-5 minutes.
