For the Queso Sauce: Toss the cheddar and Monterey Jack cheeses with the cornstarch in a medium-size, heavy-bottomed saucepan. Add the beer and heat over very low heat, stirring occasionally and very gently until the mixture is smooth. The mixture will not come together quickly and the whole melting period might take several minutes; don’t rush it and just be patient. At first the mixture might even look separated; just keep cooking over low heat, stirring gently, until smooth. If you think the sauce is still too thick, add additional beer, 1 tablespoon at a time until smooth and pourable. Stir in cumin. Keep warm and move quickly to the assembly.

For Assembly: Scatter corn chips on a large heatproof platter (we use as rimmed half-sheet pan). Scatter warm shredded pork over all, then diced bell pepper, halved tomatoes, feta, cilantro leaves, scallions, jalapeno and olives. Quickly drizzle queso sauce over the assembled nachos, add lime wedges and serve immediately! Squeeze the lime juice over the yummy mountain of nachos and enjoy!