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Preheat the oven to 400º.
In an 8-inch cast-iron pan, break up the chorizo and cook it over medium heat until brown, about 5 to 7 minutes.
Transfer the meat to a bowl and leave the drippings in the pan.
In the same pan, sauté the onions and peppers in the chorizo drippings until it’s tender.
Add the chorizo to the pan and top it with the shredded cheeses, salt, and heavy cream.
Give the dish a quick stir and place it in the oven.
Cook for 10 minutes, or until the cheese begins to bubble and brown.
Top with cilantro and radishes, and serve warm with tortilla chips!