This game-day classic gets supersized with a literal rainbow of toppings, creating the perfect dish to feed a crowd. They take some work, so be sure your game plan includes prepping most of the toppings a day ahead and scouting out a clear space at least 7 feet long to accommodate this massive pile of chips — a folding table or kitchen counter will work well.

Toss together two 14.5-ounce cans kidney beans (rinsed and drained), 2 chopped tomatoes, several dashes of hot sauce and a large pinch of salt in a medium bowl or container with a lid and refrigerate. Thinly slice 2 red Fresno chiles and reserve separately for garnish. This can be done up to 1 day ahead.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 3/4 pound fresh chorizo (casings removed) and cook until browned, about 4 minutes. Add 3 chopped orange bell peppers and a large pinch of salt and toss until crisp-tender, about 3 minutes. Cool completely and refrigerate in a medium bowl or container with a lid. This can be done up to 1 day ahead.

Toss 1 pound thawed frozen corn with 1/2 cup crumbled Cojita cheese in a medium bowl or container with a lid and refrigerate. Thinly slice pickled pepperoncini to equal 1/4 cup; reserve separately for garnish. This can be done up to 1 day ahead.