A few hours or even the night before, add the onions to a baking dish. Pour the buttermilk over top making sure to fully submerge the rings. Place in the fridge until ready to use (at least 2 hours). Stir together the flour, salt, pepper, garlic and smoked paprika. Remove the onions from the fridge.

Heat a saucepan with a few inches of oil over medium heat. Use a candy thermometer to determine when the heat reaches 350 degrees. Dredge the onions through the flour and drop them in the oil, frying until golden and crispy, about 1 to 2 minutes. Remove and let drain on a paper towel. Make the queso next!

Heat a small saucepan over medium heat and add butter. Whisk in the flour and cook for a minute or two to create a roux. Once it’s golden and fragrant, slowly whisk in the half and half. Cook for a minute until slightly thick. Reduce the heat to low and stir in the cheese until melted and warm. Season with a pinch of salt and pepper. Keep over low heat until ready to use, stirring occasionally.

Preheat the oven to 400 degrees F. Toss the chicken with 2/3 cup of the BBQ sauce. Place the chips on a baking sheet. Cover the chips with a sprinkling of cheese, then add the chicken on top. Throw the corn on next, along with the remaining cheese. Bake the nachos for 10 to 15 minutes, until the cheese is melted and chips and crispy. Remove immedaitely from the oven and cover the chips with the green onions, avocado, tomatoes, radishes and cilantro. Top with the onion rings and drizzle the queso over top. Finish with a drizzle of BBQ sauce.