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Combine lemon juice and baking soda and allow it to fizz. It will expand so use a container with some height. Once it's settled add to a pot with milk and bring to a light simmer.
Stir in cheese and turn heat to a simmer. Blend on high until smooth.
If using chilies, strain water and stir into queso. Re warm and stir to serve.
To make the chips, cut fresh corn tortillas into sixes and then drop in 350°F oil, agitating occasionally until crisp. Season with salt.
You can add additional milk in tablespoon increments if queso gets too thick.