Combine the olive oil, ancho chili powder, cumin, salt and lime juice. Stir and pour over the chicken. Toss and let the chicken sit while you preheat your grill.
Grill the chicken on medium-high for about 6-8 minutes a side or until fully cooked. Remove and let cool a bit. Sprinkle the chicken with a handful of fresh cilantro before chopping it into small bits.
MAKE THE NACHOS:
Scatter a layer of whole grain tortilla chips on the bottom of 4 oven-safe baking dishes. Top the chips with a little grated cheddar cheese, chopped chicken, a spoonful of grilled corn salsa, black beans and then repeat with another layer of chips, cheese, chicken, salsa, beans and a final layer of cheddar cheese.
Bake in a preheated 375° until the cheese is melted and the chips are a toasty golden color.