Preheat your oven to 375°F and grease a 9x13-inch baking dish with cooking spray.

In a large skillet, heat one tablespoon of olive oil over medium heat and sauté diced onion, green pepper, and minced garlic for about 2 minutes.

Add ground chorizo and taco seasoning to the skillet, cooking for 5 to 7 minutes until browned.

Stir in thawed corn, drained black beans, and diced tomatoes, heating through.

Arrange quartered tortilla pieces at the bottom of the baking dish, cover with one-third of the chorizo mixture, and sprinkle with cheese. Repeat the layers two more times, ending with tortillas on top.

In a bowl, whisk together eggs and milk. Pour the egg mixture evenly over the layered casserole.

Cover the casserole with foil and either refrigerate overnight or bake immediately for 30 minutes.

If refrigerating, bake covered for 30 minutes the next day, then uncover and add remaining cheese on top. Bake uncovered for an additional 20 to 25 minutes.

Check doneness with a knife inserted in the center; it should come out clean.

Allow the casserole to rest for 5 to 10 minutes before slicing and serving.

Serve with toppings like avocado, cilantro, salsa, or a dollop of sour cream.