For Beans : Soak the rajma overnight with a pinch of baking soda. Drain, wash well and add 1 cup water to this or enough water to completely immerse the beans in a utensil that goes inside the pressure cooker.
Pressure cook the beans for 10-12 minutes. (After two whistles, keep on sim for 10-12 minutes) The cooking time depends on the size of the rajma, for bigger sizes you may have to cook for slightly longer time.
Beans should be cooked thoroughly, pressing with the back of the ladle or the thumb should mash it to a paste but it should hold its shape. Drain any excess water and keep aside.
In a heavy bottomed pan, heat the olive oil. Saute the onion and garlic with a pinch of salt until the onions are soft. Add the drained cooked rajma, cumin powder, chipotle, salt, coriander. On a low heat, gently saute and let all the seasonings coat the rajma for 5-7 minutes. Once this is done, keep aside until use.
Preheat the oven to 200C. If you are using an OTG with heating coils on the top and bottom, make sure the top heating coil is on, for the cheese to melt.
In a large oven proof dish place half the chips in one layer. Top with half the onions, tomatoes, capsicum, corn, jalapexf1o, rajma and cheese. Place the remaining chips in a single layer over this and sprinkle all the remaining ingredients with coriander and half the cheese right on top.
Place this in a hot oven for 7-8 minutes until the cheese melts.
Remove from oven and eat right away. If serving young kids, make a small portion separately minus the jalapexf1os and use plain boiled and salted rajma in their dish.