Preheat your oven to 450°F (232°C). Prepare your baking sheet with parchment paper.

Brush both sides of your corn tortillas with canola oil using a pastry brush.

Arrange the tortillas in a single layer on the prepared baking sheet and bake them for about 10 minutes.

In a saucepan, combine shredded rotisserie chicken with taco seasoning, salsa, canned corn, and black beans. Heat through for about 5 minutes.

Once the tortillas are baked, add ½ cup of the warm chicken mixture on each tortilla and top with ¼ cup of shredded cheese.

Return the topped tostadas to the oven for an additional 5 minutes until the cheese is melted and bubbly.

Garnish with freshly chopped cilantro and diced tomatoes before serving.