Heat the olive oil in a large pan and dice the onion.
Cook the onion over low heat for 5-7 minutes, add minced garlic and cook for 2 minutes longer, then add crumbled vegetarian haggis. Add cumin, chilli powder, chipotle peppers, salt, tomato paste and water. Stir to combine and heat through.
Preheat the oven to 200C.
Make the lime crema by mixing sour cream and lime juice.
Arrange corn chips on a baking sheet or a cast iron pan and spread the chipotle haggis over them, top with grated cheese, cherry tomatoes, spring onions and sliced chillies, bake in the oven for 10 minutes until the cheese is melted.