Cook the Chorizo:
In a large skillet over medium heat, cook the chorizo until browned and fully cooked, breaking it into crumbles. Remove excess grease if needed.

Sauté Aromatics:
Add diced onion, garlic, and jalapeño to the skillet. Cook for 2-3 minutes until softened. Stir in smoked paprika and cumin.

Make the Cheese Sauce:
In a separate saucepan, heat milk and heavy cream over low heat until warm (do not boil).
Toss shredded cheeses with cornstarch, then gradually add to the warm milk mixture, stirring constantly until smooth.

Combine and Serve:
Stir in the cooked chorizo mixture and diced tomatoes with green chilies. Simmer for 2 minutes, stirring frequently.
Add fresh cilantro, salt, and black pepper to taste. Transfer to a serving bowl and enjoy with tortilla chips.