Cook sweet potato fries according to package directions.
While sweet potatoes cook, heat an oven-safe medium skillet over medium-high heat. Add chorizo (if using ground beef, be sure to season it with plenty of salt and pepper or some taco seasoning) and saute until chorizo is dark brown and cooked through, 5 to 7 minutes. Set chorizo aside and drain all but about 2 teaspoon of cooking great from skillet. Return skillet to heat.
Add corn to heated skillet (defrost it first if using frozen). Let corn sit in skillet, without stirring, until it begins to pop and blacken in places. Stir a couple times to heat it all through. Set aside. Wipe skillet clean with a paper towel and place it in a cool spot on the oven.
When sweet potato fries are done cooking, set them aside and turn on the oven's broiler.
Fill skillet with cooked fries. Top with half the chorizo, then cheese, then the rest of the chorizo. Broil until cheese melts. (Don't worry if some of the sweet potato fries blacken at the ends - those crunchy bits are great!)
Whisk together sour cream and adobo sauce.
Top fries with pico de Gallo, guacamole, sour cream with adobo sauce, cilantro, onion and sliced jalapeño.
Enjoy hot! Best to serve these with a fork - they are super messy, in all the best ways.