Chorizo, Corn, and Tomato Tostadas with Lime Crema

Instructions

 Adjust oven racks to upper-middle and lower-middle positions; heat oven to 450 degrees. Combine coleslaw, 3 tablespoons jalapeño brine, and ¼ teaspoon salt in bowl. Combine sour cream, 2 tablespoons lime juice, and ⅛ teaspoon salt in second bowl; set aside slaw and crema.
 Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn, chorizo, and ¼ teaspoon salt and cook until warmed through, about 5 minutes. Off heat, stir in tomatoes and remaining 1 tablespoon lime juice.
 Microwave beans, broth, jalapeños and remaining 1 tablespoon brine, and remaining ¼ teaspoon salt in bowl until hot, about 2 minutes. Mash beans with potato masher until spreadable, then spread evenly over tostadas. Divide tostadas between 2 rimmed baking sheets and bake until warmed through, about 5 minutes. Divide corn mixture among tostadas, then top with slaw and crema. Serve.