Preheat your oven to 350°F/175°C.
To make the cheesy sauce, add all ingredients to a saucepan and cook on a low heat for 15-20 minutes, stirring frequently.
Then, when the sauce has thickened (it should have a similar consistency to a queso dip), remove from the heat. Set aside.
To make the bake, pour the cooked brown rice into a large oven-proof dish with high sides.
Spread the rice in an even layer, then add the black beans on top in the same way, creating a second layer.
Empty the jars of salsa into a large bowl, then stir ⅓ cup each of the diced red onion, red pepper and sweet corn into it.
Spread the mixture over the beans and rice in an even layer.
In overlapping rows, spread tortilla chips over the tomato mixture, ensuring that virtually all the salsa is covered (you'll likely use about half the bag for this).
Dollop the cheesy sauce over the tortilla chips. This will likely get a bit messy and uneven but that's ok!
Finally, sprinkle your remaining diced red onion, red pepper and corn kernels over the tortilla chips, and then sprinkle the vegan cheese shreds and jalapeño slices on top.
Bake in the oven for about 15 minutes, or until cheese has melted and tortilla chips are turning golden.
Scoop hearty portions of the bake onto warm plates and eat immediately!