Heat oven to 450° and place oven rack in middle of oven for even cooking.
Warm a sauté pan over medium heat. Add some pan spray and chorizo to the pan. Cook stirring for 1-2 minutes. Remove chorizo from pan and drain on a towel.
Spread the street corn dip on the pinsa crust followed by a sprinkle of the dice white cheddar cheese.
Place the cooked chorizo and caramelized onions on top of the cheese.
Bake on rack in oven until cheese is melted and crust is crisp. About 8-10 minutes.
Remove from oven and cut then place on warm oval plate.
Drizzle chimichurri sauce over the top followed by a squeeze of fresh lime juice.
To finish sprinkle cilantro and cotija cheese over the pinsa and serve.
