In a medium nonstick skillet over medium heat, cook chorizo, breaking up into small bits with a wooden spoon, until cooked through and golden, about 8 minutes. Remove from heat.
In a medium bowl, combine tomato, scallion, beans, and corn.
Arrange tortilla chips in an even layer in an air-fryer basket, overlapping so there are no gaps. Top chips with tomato mixture and chorizo. Sprinkle all over with Tillamook Farmstyle Thick Cut Sharp Cheddar Cheese.
Cook at 350° until cheese is melted and ingredients are warmed through, 5 to 7 minutes.
Slice avocado into small chunks. Transfer to a small bowl and add lime juice and salt. Top nachos with avocado mixture and sprinkle with more scallions.
