Adjust rack to middle of the oven and preheat to 450°F.
Heat avocado oil in a medium skillet over medium heat. Add scallion whites and cook for 2-3 minutes, stirring occasionally, until softened. Add chicken and Frank’s Red Hot Seasoning and cook, stirring often, for 30 seconds to 1 minute, until evenly coated and warmed through. Add reserved chicken juices and stir to combine, until evaporated.
Turn off heat and stir in cream cheese, Ranch dressing, and hot sauce until cream cheese is melted and mixture is evenly combined.
Spread half the tortilla chips onto a parchment-lined sheet pan. Top with half the chicken mixture, half the cheddar cheese, half the Colby Jack cheese, and half the scallion greens. Repeat with remaining tortilla chips, remaining chicken mixture, remaining cheddar (plus more if desired), and remaining Colby Jack cheese (plus more if desired). Reserve remaining scallion greens to sprinkle on after baking.
Bake in oven until cheese is melted, 4-6 minutes.
Drizzle with ranch dressing and hot sauce and sprinkle with remaining scallion greens. Serve hot.