Put the evaporated milk in a pan and whisk in the cornstarch until fully combined.

Bring to a simmer, whisking often. You will see the mixture thicken as it starts to simmer. Remove from heat.

Whisk in the cheese. The residual heat should melt the cheese but if you need to, you can turn the pan back on low for 15 seconds once or twice to help the process, just don’t overheat it or it can separate.

Dump the hot water from the thermos and add your cheese sauce. Cover immediately until ready to use.

In a food processor, add the chips and bacon. Pulse until they are reduced to small crumbs.

Wipe out the food processor and add in the cream cheese and sour cream. Pulse until combined. This may take a handful of times of pulsing, then scraping down the food processor and repeating to actually get the cream cheese to soften and combine with the sour cream. You could also add a splash of milk if needed but remember this mixture needs to stay thicker than just plain sour cream. Refrigerate until needed.

Grill the corn with a little oil until browned.

Brush the sour cream mixture onto the corn after it is cooled slightly.

Roll the corn in the chip mixture to get the chips to stick to the corn.

Pile up the corn on a platter and top with the cheese sauce, then the avocado sauce, and finally the chile sauce. Add some pickled jalapenos on top. Serve