To a bowl, mix the corn, red onion, cherry tomatoes, jalapeno, cilantro, lime juice, salt and pepper. Mix well and set aside.

To a skillet over medium heat, add the oil. When hot, add the chorizo, break-up the meat and sauté until cooked. Stir in the crushed tomatoes. Set aside. Skim off any oil that rises to the top.

To a separate non-stick skillet, melt the butter until bubbling over medium-low heat. Add the milk and salt to the eggs and mix. Pour into the pan. When the sides of the eggs start to set, stir using a spatula until the eggs are fully scrambled.

Preheat oven to 350°F/180°C. Butter the inside of a 9 x 13 -inch (23 x 33 cm) baking dish.

To the bottom of the dish add a thin layer of the chorizo sauce. Top with a layer of tortillas, cut to make them fit in an even layer. Top the tortillas with a layer of eggs, chorizo sauce, corn and sprinkle with cheese. Repeat these layers ending with a layer of cheese.

Bake in the oven for 20 minutes until the cheese is melted and bubbling. Allow to sit for 20 minutes before cutting.

Serve with sliced avocado, your favorite salsa and hot sauce.