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1. Heat oil in a large 12 inch skillet over medium heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 teaspoon salt and cook stirring until softened and translucent, 4 to 6 minutes.
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2. Add the garlic and chili powder and cook, stirring for 1 minute. Add half the black beans, the chipotles and adobo sauce and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
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3. Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cook for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheese, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.
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4. If using for a dip, preheat oven to 420 degrees, transfer to a greased 1 1/2 quart baking dish and sprinkle with the remaining cheese. Bake on a foil lined baking sheet until the cheese melts and browns around the edges, about 15 minutes, longer if refrigerated. Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.
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5. If using for a salad, mound salad greens on plates, top with bean/tomato mixture and sprinkle remaining cheese and cilantro.
