Preheat oven to 400 degrees F.
Combine black beans with 1/4 cup water in a small saucepan set over medium heat. Add hot sauce, garlic powder, and salt and black pepper and stir until smooth and heated through. Remove from heat.
Arrange half of the tortilla chips on a large, oven-safe platter or baking dish. Spoon half of black beans over top of chips, then sprinkle with half of shredded cheese. Top with remaining tortilla chips, black beans, and shredded cheese.
Bake for 5 to 7 minutes or until cheese is melted.
Meanwhile, to prepare salsa, combine blanched corn kernels, pomegranate, tomato, avocado, and jalapeño in a medium bowl. Add cilantro and lime juice and toss to coat. Season to taste with salt. Generously heap salsa onto nachos, then top with cotija cheese. Serve immediately.
