Add butter to a large skillet over medium. Add corn, lima beans, and taco seasoning. Stir to combine and saute for 2 minutes, then remove from skillet.

Wipe down skillet with a paper towel, then spray with cooking spray and heat over medium.

Whisk together eggs and milk in a small bowl. Add to hot skillet and stir to scramble, cooking until no longer runny.

Divide eggs evenly among 4 bowls; add some of the Lima bean mixture, chopped avocado, and salsa, then top off with crushed tortilla chips.

Serve with pineapple chunks on the side.