Drain and rinse the black beans well, then shake off excess water.
Prep toppings: dice tomatoes and avocado, chop onion and cilantro, and mince jalapeño.
Blend the base: add beans, tahini, 2 1/2 tbsp olive oil, lime juice, garlic, cumin, paprika, salt, and pepper to a food processor.
Process until mostly smooth, then drizzle in cold water until ultra creamy.
Fold in 1–2 tbsp cilantro and a pinch of jalapeño. Taste and adjust lime or salt.
Spread hummus in a shallow bowl. Top with tomatoes, corn, avocado, onion, remaining cilantro, cheese, pepitas, and a drizzle of olive oil.
Serve right away with pita chips or veggie sticks, or chill up to 2 days.