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In your food processor or blender, combine black beans, unsweetened coconut milk, garlic, limes, cumin, smoked paprika, and jalapeño. Blend until smooth and spread this as the base layer of your dip tray.
For a hint of sweetness and a burst of color, evenly sprinkle yellow corn over the base layer.
Add all ingredients to the blender/food processor, and blend until smooth. Pour over the corn, and use a spatula or back of a spoon to spread evenly. Rinse the blender again.
Scatter the diced bell peppers over the creamy chipotle layer.
Pour the salsa over the peppers, then scatter the diced tomatoes on top.
Add all ingredients except the coconut milk to the blender/food processor and process until smooth. Add the coconut milk gradually as needed to blend. Pour this layer over the tomatoes, and use a spatula or back of a spoon to spread evenly. Rinse the blender.
Sprinkle the scallions and jalapeño slices over the avocado layer.