Preheat oven to 475 degrees. Arrange tortilla on baking sheets. Be sure that the corn has been thawed if it was frozen.
Thinly slice green onions and toss into a bowl along with the juice of both limes and corn. Add one tablespoon of olive oil, season with salt and pepper. Cover and refrigerate.
Slice tomatoes in half; shred cheese.
Rinse and drain beans; sprinkle over each tortilla; top with tomatoes and cheese. Bake for 10 minutes, or until cheese melts and tortillas become toasted.
While they bake, dice avocado and gently fold in with corn. Serve corn over the top of toasted tortillas with diced mango on the side.