Make the salsa roja: Add the rehydrated chiles, whole tomatoes, onions, jalapeño, and garlic cloves into the blender. Pulse until the mixture is smooth. Over high heat add 2 tablespoons of olive oil to your cast iron skillet. Add in tomato mixture; season with salt, pepper, and honey. Mix until blended. Once the mixture has come to a boil, reduce to a simmer and let thicken for 15 minutes.
Assemble the chilaquiles: Add about 1 cup of vegetable oil into a sauce pot and let it heat until it reaches 350 degrees F. Cut the tortillas into 8 equal triangles. Add 5-7 tortilla triangles to the oil at a time. Cook for 30 seconds on each side until the tortillas are lightly browned and crisp. Remove from oil with a slotted spoon, place on a napkin to drain the excess oil. Season with salt, to taste. Repeat until all of the tortillas are fried.
Add tortillas to the tomato mixture and lightly toss so all of the tortillas can get coated. Bake at 350 degrees for 10 minutes.
While the tortilla chips are in the oven, make the corn. In a sauté pan over medium high heat add two tablespoons of olive oil. Add in corn and cook until the kernels are tender and charred—about 7 minutes. Remove the tortilla chips from the oven. Top your chilaquiles with charred corn, black beans, feta, avocado, cilantro, and diced onions. Serve with lime wedges.