In a large skillet, heat olive oil. Sauté the onion and bell pepper until soft, about 5–7 minutes. Add the chorizo, crumble with a spatula and cook the chorizo until browned and fully cooked. Remove and set aside.
Divide the mixture evenly among four greased 8"x5" casserole dishes.
Sprinkle half the cheese over each dish, followed by the pickled jalapeno slices, half of the olives and half of the green onions. Then top with a single layer of frozen tater tots. Finish with the remaining cheese.
Place all four dishes on a baking sheet lined with aluminum foil (to catch drips!) and bake for 35–40 minutes, until bubbly and golden.
Let cool slightly, then garnish with chopped green onions, reserved black olives and/or a drizzle of hot sauce—whatever your taste buds are craving.