To make chipotle sauce, blend garlic cloves, vegetable oil, chipotle in adobo sauce and lime zest; season with salt to taste.
Position a rack in the top shelf of the oven and preheat to broil. Arrange the corn chips on a large, heatproof platter in a single layer to overlap slightly. Sprinkle the cheese over the chips, then dot evenly with the chipotle sauce, pickled jalapenos and fresh jalapeno.
Broil until the cheese is bubbling, 3 minutes. Remove the platter from the oven, top with pico de gallo, avocado, black beans and cilantro.