Spray a 9" x 13" Pyrex baking dish with cooking spray. Spread about 1/2 cup of salsa over the bottom, and scatter two handfuls of blue corn chips (crumbled a bit) over the salsa. Preheat the oven to 350 degrees.

Heat the olive oil in a large skillet. Sauté the onion, followed by the peppers. Cook for about 8 -10 minutes.

While the onions and peppers are cooking, put 1 cup of salsa in a food processor, along with the cream cheese, eggs, and cornstarch. Buzz it until combined, and then use a spatula to scrape down the sides of the food processor bowl - and then buzz again.

Spread about half of the mixture from the food processor over the corn chips, and then spread the onions and peppers over the cream cheese/egg/salsa layer.

Sprinkle on another layer of crumbled blue corn tortilla chips. Lightly spread about 1/2 cup more of salsa over the tortilla chips. Sprinkle on the chopped Field Roast Chipotle sausages.

Cover with all of the rest of the cream cheese/egg/salsa mixture. Add the remaining crumbled blue corn tortilla chips. Spread the remaining salsa over the top. Cover with aluminum foil and bak for about 35 minutes.

Remove the foil and sprinkle the Cheddar or Monterey Jack cheese over the top. Raise the temperature until 375 and cook for about 10-12 minutes. Remove from the oven and let it cool on a trivet or wire rack for about 10 minutes.

Top each serving with some of the delicious chopped avocado mixture.

Serve with shredded zucchini, sautéed in olive oil, with garlic, cumin, salt, pepper, and a squeeze of lime or lemon.