In a large bowl or plastic bag, combine the Stonyfield Organic plain Double Cream Yogurt, lemon juice, olive oil, Simply Organic adobo seasoning, Simply Organic cumin, and Simply Organic smoked paprika.
Add the chicken breasts and stir or shake the plastic bag until the chicken is coated in the marinade.
Place in the refrigerator for 30 minutes up to an hour.
Make the chipotle ranch dip by stirring together the Stonyfield Organic plain Double Cream Yogurt, a packet of Simply Organic chipotle ranch dip, and place in the refrigerator until the nachos have finished baking.
Using a large skillet, coat the bottom with enough olive oil to prevent the chicken from sticking. Shake off the excess marinade from the chicken, add it to the pan, and allow the chicken to cook for 5 to 10 minutes for each side. Once the chicken has finished cooking, shred it, or cut it into small pieces.
Preheat the oven to 350 degrees F. and lightly spray and sheet pan with cooking spray and place the tortilla chips in a single layer on the sheet pan. Top with the chicken, black beans, corn, and cheese. Make sure everything is spread evenly on top of the tortilla chips.
Place the nachos in the oven and bake until heat through, about 5 to 7 minutes until the cheese melts. Serve immediately topped with the diced tomato or salsa, jalapeno, and Simply Organic chipotle ranch dip.