Method:

1. For the salsa, heat a heavy-based pan or grill plate over high heat. Cook the frozen or drained corn for 5 – 8 minutes or until lightly charred. Transfer to a large bowl. Add the remaining ingredients and toss gently to combine.
2. For the crema, combine the crème fraiche or sour cream and lime juice together; mix well. Pour into a squeezy bottle for easy drizzling.
3. Preheat oven to 180°C.
4. Divide corn chips and cheese between kraft board takeaway trays. Bake for 4 – 5 minutes or until corn chips are lightly toasted and cheese is melted. Top with pulled beef, Riviana corn kernels and Rivblack bean salsa, guacamole, tomato, sliced jalapenos, sour cream and lime wedges. Drizzle with crema and serve immediately.