Preheat oven to 220 degrees C. Line a large baking tray with baking paper.
Heat the oil in a large frying pan over medium-high heat. Add the mince and cook, breaking up any lumps, for 5 minutes or until browned. Add the spice mix and cook for 1 minute. Add the water and half the tomato salsa. Bring to the boil. Reduce heat and simmer for 4-5 minutes or until thickened.
Meanwhile, arrange the corn chips in a single layer on the prepared tray. Sprinkle with the cheese. Bake for 5 minutes or until cheese is melted and golden.
Cook the corn, still in the husk, in the microwave on HIGH for 4 minutes. Peel the husk away. Cut kernels from corn. Arrange the spinach, cucumber, avocado, tomato, corn, cheesy corn chips and half the coriander all in piles in large serving bowls. Top the chips with the beef mixture. Dollop with the sour cream, remaining tomato salsa and sprinkle with the remaining coriander. Serve.