In a large nonstick skillet, cook the corn in 2 tbsp. water over high heat for 1 minute. Transfer to a bowl and let cool.
Add the beef to the skillet and cook, stirring, until no pink remains, about 8 minutes. Add the chiles and half of the lime juice; season with salt and pepper.
To the corn, add the black beans, adobo sauce, cilantro, EVOO and remaining lime juice; season with salt and pepper. Divide the chips among 4 shallow bowls. Top with the lettuce, corn-bean mixture, beef and scallions.