Place the potato slices on a baking tray and sprinkle the potatoes with salt and chili powder. Bake for 20-25 minutes or until tender and flip over halfway through the cooking time so they get a bit brown on both sides.
Drain the black beans and corn, and slice up the jalapenos. Also, combine the diced avocado, tomato, red onion, cilantro, and lime juice in a bowl, mix it up, and season with salt and pepper.
Top the potatoes with black beans, corn, jalapenos, and shredded cheese. Bake the vegetarian nachos in the oven at 400° F until the cheese is melted and everything is heated through about 5-8 minutes.