Preheat oven to 350˚F.
Chipotle chicken: Place a large skillet over medium heat and add oil.
Add shallot and saute for 2 to 3 minutes. Add chipotle in adobe and honey and stir together. Simmer for 3 to 4 minutes.
Remove from heat and fold in chicken until evenly coated. Lightly season with salt and pepper. Set aside.
Queso sauce: Place saucepan over medium heat and melt butter. Once butter has melted, whisk in flour. Continue to whisk until no lumps remain, 1 to 2 minutes.
Add milk to saucepan and whisk until no lumps remain. Continue to whisk together until mixture thickens enough to coat the back of a spoon.
Remove mixture from heat, season with salt and pepper and stir in (1 pound) shredded cheddar a small handful at time, until all cheese has been added and sauce is smooth. Set aside.
Assemble: Spread tortilla chips onto a sheet pan in a single layer. And evenly sprinkle with half of shredded cheese, chipotle chicken, remaining shredded cheese and then corn kernels.. Place sheet pan in oven for 6 to 7 minutes or until cheese has just melted.
Remove sheet pan from oven and drizzle cheese sauce over pan. Top with sliced jalapenos and cilantro leaves. Serve.