Heat medium non-stick skillet over medium high heat. Add chorizo to skillet (no need to add oil), and cook until crisp, stirring occasionally; set aside.
Heat 1 tablespoon oil in same skillet. Add onions and jalapeno and sauté until tender, about 2 minutes; stirring constantly. Add refried black beans and stir to mix. Add cream cheese. Stir well until bean mix is well incorporated and smooth. If needed add 2 tablespoons reduced sodium chicken broth or water; stir occasionally. Heat until beans are heated through, about 4 to 5 minutes.
Place bean mix in platter. Garnish with dollops of sour cream, crumbled Cotija cheese, avocado. Serve with multigrain chips placed around the dip.