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Special equipment: two 7-foot lengths of parchment or wax paper, tape and a ruler or measuring tape
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For the red block: Toss together the kidney beans, tomatoes, hot sauce and a large pinch of salt in a medium bowl or container with a lid and refrigerate.
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This can be done up to 1 day ahead.
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For the orange block: Heat the oil in a large nonstick skillet over medium-high heat.
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Add the chorizo and cook, stirring and breaking up into small pieces, until browned and cooked through, about 4 minutes.
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Add the bell peppers and a large pinch of salt and toss until crisp-tender, about 3 minutes.
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Cool completely and refrigerate in a medium bowl or container with a lid.
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This can be done up to 1 day ahead.
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For the yellow block: Toss together the corn and cojita in a medium bowl or container with a lid and refrigerate.
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This can be done up to 1 day ahead.
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For the green block: Toss together the scallions and cilantro in a small bowl or container with a lid and refrigerate.
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This can be done up to 1 day ahead.
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For the purple block: Toss together the cabbage and 1/2 teaspoon salt in a medium bowl.
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Put the red onions in a small bowl of ice water.
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Let the cabbage and onions sit at room temperature for 30 minutes.
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Pour off any accumulated liquid from the cabbage and drain the onions.
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Refrigerate, separately, in their prep bowls or in containers with lids.
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This can be done up to 1 day ahead.
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For the black block: Toss together the beans and olives in a medium or container with a lid and refrigerate.
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This can be done up to 1 day ahead.
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For the cheese sauce: Working in batches, put the milk and cream cheese in a blender and puree.
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Pour into a very large pot and heat over medium heat, stirring frequently, until the mixture begins to bubble.
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Add handfuls of both the Monterey Jack and American cheese at a time, stirring well after each addition, until melted and smooth.
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Once all of the cheese has been added, simmer for a few minutes, then stir in the garlic, vinegar and 1 tablespoon salt.
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Let the cheese sauce cool and thicken.
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Keep warm.
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(The cheese sauce can be made, cooled and refrigerated up to 1 day ahead and then reheated).
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Assemble the nachos: If making ahead and refrigerating the prepared ingredients in advance, let each bowl of ingredients sit at room temperature for at least 1 hour or microwave to just take the chill off.
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The green layer of scallions and cilantro is the exception: Keep refrigerated until using.
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Tape together two 7-foot lengths of parchment or wax paper to make one double-wide 7-foot sheet.
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Lay it, tape-side down, down the middle of a long table or countertop.
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Spread the chips out into a 1-foot-wide and 6-foot-long rectangle.
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Ladle about 3/4 of the cheese sauce (about 8 cups) all over the chips; reserve the remaining sauce to serve on the side.
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Starting at the left end of the rectangle, sprinkle the red block ingredients to cover a 12-inch square and top with the sliced Fresno chiles.
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Next to the red block, sprinkle the orange ingredients to cover another 12 inches.
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Next to the orange block, follow up with the yellow ingredients and top with the sliced pepperoncini.
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Next sprinkle the green ingredients and top with the avocado.
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Then do the purple ingredients, and finally finish the last 12 inches with the black ingredients.
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Encourage your guests to fill their plates with nachos and top them with extra cheese sauce, sour cream, hot sauce and salsa.
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Platefuls of nachos can be reheated in the microwave, toaster oven or conventional oven if desired.
