Preheat your oven to 425 degrees F and line two large baking sheets with foil. Place two wire racks on top of the baking sheets. Spray with a non-stick spray and set aside.
In a large bowl, toss together the potatoes, olive oil and sea salt until the potatoes are fully coated. Place the potatoes on the prepared baking sheets, leaving a little room in between each one.
Bake the chips at 425 degrees F for 12-15 minutes or until they begin to curl along the edges. Remove from heat and set aside to cool for 15-20 minutes. Leave the oven on.
Prepare your avocado cream sauce, but placing all of the ingredients into a blender. Blend on high until smooth. Set aside.
Assemble your nachos, by lining a large baking sheet with a piece of parchment paper. Layer the blue corn tortilla chips on the bottom and sprinkle 1/2 cup of the mozzarella cheese on top. On top of the cheese, layer your sweet potato chips. On top of that, layer the chicken breast, black beans, corn kernels, tomato, jalapeno and bacon in any order that you wish. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
Place in the oven and bake for 4-5 minutes or until the cheese is melted. Remove from heat and sprinkle cotija cheese, fresh cilantro and diced avocado on top. Serve immediately, drizzled with the avocado cream sauce.