In a medium bowl, combine the shredded chicken with the BBQ sauce and smoked paprika, stirring until the chicken is evenly coated. The paprika adds depth to the smoky flavor—I find this small addition really elevates the overall taste. Set the mixture aside while you prepare the remaining components.

While the BBQ chicken rests, preheat your oven to 350°F. Finely dice the red onion into 1/4-inch pieces and chop the jalapeños to your preferred heat level. Drain and rinse the black beans if using canned, and drain the corn as well. Measure out the gouda cheese (if using a block, shred it now for even melting). Cut the lime into wedges and roughly chop the cilantro. Having everything prepped and ready makes assembly quick and stress-free.

Spread the tortilla chips in an even layer on a large baking sheet or oven-safe platter (approximately 13x18 inches works well for standard sheet pans). Scatter the BBQ chicken mixture from Step 1 evenly over the chips, then distribute the red onion, black beans, and corn across the surface. Finish by distributing the shredded gouda cheese over everything, ensuring the cheese reaches various spots so it melts evenly and helps bind the nachos together.

Place the assembled nachos in the preheated 350°F oven for 10-15 minutes, until the cheese is fully melted and bubbly and the chips have warmed through. I like to check around the 10-minute mark to see if the cheese is melted to your liking—this prevents over-baking the chips, which can make them soggy rather than crispy. Remove from the oven when the cheese is golden and melted.

Working quickly while the nachos are still hot, scatter the chopped cilantro and jalapeños over the top. Drizzle with ranch dressing to your preference, and add any extra BBQ sauce if desired. Serve immediately with the lime wedges on the side, so guests can squeeze fresh lime juice over their portion for brightness and acidity that cuts through the richness.