Baked Lentil Chilaquiles Casserole

Name: Baked Lentil Chilaquiles Casserole
Ingredients: 1 quart salsa fresca; 1 (4-ounce) container diced Hatch chiles (use the ones you have stashed in your freezer!) or use canned diced green chiles; 1 bag (10-11 ounces) restaurant-style tortilla chips; 1 (17.6-ounce) pouch steamed ready-to-eat lentils; 1 cup frozen corn; 1/2 of a bunch of fresh cilantro, rinsed, dried and finely chopped; 1 (8-ounce) bag extra sharp shredded cheddar cheese; 3 scallions, thinly sliced; Garnish: sliced California avocados, sour cream or Greek yogurt, sliced black olives (all optional)