Baked Tortilla Chips With Chipotle-Corn Salsa

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2 medium tomatoes, diced (about 2 cups)

1 cup cooked corn kernels

1 cup cooked or canned pinto beans, drained and rinsed

2 green onions, white and green parts thinly sliced (about 1/4 cup)

2 chipotle chiles in adobo sauce, minced

2 Tbs. fresh lime juice

1/2 cup chopped cilantro

1/3 cup crumbled queso blanco or feta

12 6-inch corn tortillas

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