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Position a rack in the center of the oven and preheat it to 400F. In a large, oven-proof skillet, heat the EVOO over medium-high heat. Add the ham and cook until browned, 5 minutes. Transfer to plate.
Add the butter to the skillet and cook until foaming. Add the onion, bell pepper, chilies and garlic; season with salt and pepper. Cook until crisp-tender, 3-4 minutes. Stir in the tomato and cilantro. Scatter the ham and corn chips in the pan.
In a bowl, beat the eggs with the hot sauce; season with salt and pepper, Pour the egg mixture over the ham mixture. Scatter the cheese on the top. Cook until the eggs are just set, 3-5 minutes. Transfer the frittata to the oven and bake until puffed, 12-15 minutes.