For the queso:
Heat the butter in a small saucepan over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and cook to thicken, about 2 minutes. Stir in the cheese to melt and then the green chiles. Season with salt and pepper.
For the beans:
Place a medium sauce pot over medium heat, add oil. Add onions and garlic and cook for 2-3 minutes. Stir in cumin and coriander and let cook for an additional minute, or until fragrant. Add water and bring to a simmer, then add beans. Stir to combine and season with salt and pepper. The consistency should be pourable.
Place a serving of chips in a bowl and pour a generous spoonful of beans over the top. Then pour some queso dip on top of that and garnish with pickled red onions and jalapenos.