For beans, cook chopped bakon until golden in small sauce pot; add can of drained beans to bacon/fat and heat through, mashing roughly. Add remaining can of beans (not drained), chipotles, salt and pepper. Heat through and set aside. Mash avocados, half of cilantro, lime zest/juice, salt and spices and set aside. Combine sour cream with chimichurri and chill.
Assembly: spread warm beans in bottom of serving dish/casserole. Top with guacamole, sour cream, salsa, cheeses, tomatoes, green onions and jalapeños. Garnish with shredded radish and remaining cilantro. Serve with chips and hot sauce as desired.