Place the bacon in a large nonstick skillet over medium-high heat until crispy and cooked through on both sides, about 16 minutes. Remove the bacon to a paper-towel lined plate, reserving the fat in the skillet. Once the bacon has cooled slightly, chop into bite-sized pieces. Set aside.
Place the chips on a large serving platter and sprinkle the barbeque seasoning over the top.
Combine the sour cream, barbeque sauce and hot sauce in a small bowl to make a barbeque crema. Set aside.
Place the skillet with the reserved bacon fat over medium-low heat. Add the flour and whisk until a smooth paste forms. Cook this mixture until thin and slightly tan, 2 to 3 minutes. While continuously whisking, pour the evaporated milk and stock into the flour mixture. Reduce the heat to low and cook, whisking occasionally, until the sauce slightly thickens and lightly coats the back of a spoon, about 8 minutes. Whisk in the salt and cheese until melted. Remove from heat, as the sauce will continue to thicken.
Spoon the warm beans over the chips. Sprinkle half of the chopped bacon over the beans. Pour the warm cheese sauce generously over the platter. Sprinkle the jalapenos, pimientos, remaining bacon and scallions on top. Drizzle with the barbeque crema and serve immediately.