Preheat the oven to 190°C. Cook the rice according to package directions; let cool.
Meanwhile, stir the tomatoes, 2 cups water, chili powder, vinegar, chipotle paste, and 1/2 teaspoon salt together in a large skillet. Bring to a high simmer over medium-high heat, then cook, stirring frequently, until the sauce thickens (much like jarred tomato sauce) and the chilli powder flavor has mellowed, 12 to 15 minutes.
Pour the sauce into a 9-by-13-inch baking dish. Add 6 cups of the tortilla chips, and toss to coat. Finely crush the remaining chips; set aside.
Scatter the cooked rice over the chips, then the black beans and niblets. Finally, dollop the creamed corn evenly over the top. Cover the baking dish with foil, and bake until hot, 25 to 30 minutes. Dollop the top with salsa, garnish with the jalapenos, scatter with the crushed tortillas and serve.
From Food Network Kitchen