In a large non-stick skillet, heat the canola oil over medium heat. Add the beef chorizo and cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes.
Add the diced onion and bell peppers to the skillet with the chorizo. Sauté until the vegetables are tender and slightly caramelized, about 5 minutes.
In a mixing bowl, whisk together the eggs, milk, pepper, and salt until well combined.
Pour the egg mixture into the skillet with the chorizo and vegetables. Gently stir as the eggs begin to set, allowing them to cook until they are fluffy and just firm, about 3-4 minutes.
Stir in the canned diced green chilies and half of the cilantro and cheese. Mix until the cheese is melted and everything is combined.
While the eggs are cooking, warm the corn tortillas in a separate skillet or in the microwave, wrapped in a damp kitchen towel.
Spoon the chorizo and egg mixture onto each tortilla. Top with the remaining cilantro, cheese, and your choice of pico de gallo and salsa.
