On the bottom of each pan, spread a layer or two of chips, flattening as needed.
I used about 5 oz of the chips in each pan.
Drop spoonfuls of refried beans atop the chips layer, using 16 oz in each pan.
Once you've got all of the spoonful drops down, use the back of the spoon to spread the refried beans around more evenly.
Pour 8 oz salsa over each pan, and spread about.
Over each pan, crumble 2.5 oz of chips.
Layer 7.5 oz of the corn in each pan.
Chop up the bell peppers, and layer them evenly in the 2 pans.
Chop up the avocadoes and olives, and layer them evenly in the pans.
Chop up the cilantro, and sprinkle it over the pans.
Using the remaining refried beans, drop spoonfuls atop the pans, and spread them around.
(They won't cover the whole surface; that's ok).
Spread the remaining salsa in a thin layer across the top of each pan.
Chop the cherry tomatoes, and sprinkle those over the top of each pan.
Crumble the rest of the chips, and sprinkle those over the top.
Bake at 450 degrees for about 1/2 hour, maybe more (keep an eye on it after the first 20 minutes as ovens can vary); I turn the oven off once the top layer of chips is lightly browned and a forkful swiped out of the bottom of the pan is hot.
(Note- Don't worry too much about the quantities of ingredients; this is not a recipe where precision matters. If you have more or less of something, it'll still taste good).