In a large skillet, cook the chorizo, garlic and cumin, stirring, over medium high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels.
To the fat in the pan, add the pinto beans, chili powder, salt and 1 to 1½ cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat.
Preheat the oven to 450°F.
On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of ½ of the beans, then ½ of the chorizo, cheeses, and jalapeños. Repeat with a 2nd layer of chips, beans, chorizo, cheese, and jalapeños. Bake until cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.
In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.