I love layered dip recipes with corn chips. This is one I do on occasion (you can scale up for parties and gatherings).
This is the variant I make.
1) 1/2 to 2/3 can of refried beans smeared on bottom of a deep plate, I recommend the ones that are like tomato paste, meaning high blending amount. You want a nice even layer, so its like troweling concrete. The plain non spicy ones is what I normally use, but if you need to substitute a milder cheese (i.e. mozzerella), then the 'spicy' refried beans work better.
2) thin layer of sour cream smeared on top of the refried beans layer (use silicone spatula). The sour cream seems to spread on the refried beans well, but not so much on the guacamole.
3) 1-2 haas avacados turned into guacamole (simple smooth version), a tiny bit of regular tobasco, lime juice, cilantro (preferably paste) and a spoon or two of mayonnaise, smeared on top of re fried beans layer after being mixed to a fine consistency. *I don't recommend going heavy in the additions to this layer, you want it to taste like avacado without garlic, onion, black pepper etc. I use only maybe 1/8-1/4 teaspoon of tobasco in this guacamole. 1-2 drops of habanaero tobasco is enough* Spoon this on and then compact it down by beating with a spoon like you are doing gravel before stone work
4) layer of shredded and chopped sharp cheddar cheese (the cheese strands should be no longer then 0.5cm on average, shred + food processor grind works. It should be kinda pourable, the idea being the chip should be able to push through the layer to scoop it up like gravel. Or you can shred the cheese long way to make long strands on a coarse grater and chop it up with a knife like you are doing chives. I guess I would say you want the chopped cheese to look like finely chopped chives, but not powdered, but a little bit of very fine particles helps because of step 5.
5) finely diced tomato, you can mix it with a bit of salt and let it drain in a collander for 30 min-1 hr, so the tomato does not make things soggy. The cheese is finely chopped, so that any juice that drips from the tomato should get absorbed in the cheese sponge on the previous layer. If you want, this is where you can add some fine black pepper, mixed with the finely chopped tomato. So in this step, the more firm less watery tomatoes work better then ripe tomatoes.
6) thin slices of black olives, drain them well, they should be pretty dry.
7) finely chopped chives
Mixing layers 5-6 together is acceptable, but layer 7 should be on top for garnish, but I prefer them unmixed and just layered.
This is assembled and left in a refrigerator for an hour or two so it compacts, and you want robust corn chips so you can scoop it out. When its cooled down and set you can actually kinda cut it like a cake slices and plate for people with a bowl of chips, but its a little messy. I recommend giving it 30 minutes after being plated in room temperature, the ingredients, particularly the cheese, tomato and avacado taste better when not cold... but I do not recommend eating it warm. if you have low quality corn chips this mix won't be too good unless you scoop it out with a fork. You want corn chips with sharp geometry, or baked pita that is cut into wedges, the scoops are not great for this recipe (they are best for liquidy salsa).
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