In a large bowl, add the corn, greek yogurt, red onion, cilantro, lime juice, salt, and the cheese.
Mix everything together with a spoon until the corn is evenly coated with all the ingredients - set aside.
Heat up the refried beans in a glass dish in the microwave for about 2 to 3 minutes (or stovetop) until fully heated through.
Next, prepare the tostada shells. In a saute pan, heat 1 1/2 inches of refined coconut oil over medium heat.
When oil is hot, add the tortillas and crisp on both sides; this will take about a minute on each side. When they are slightly golden and bubble up, it's time to flip.
Lay the tortillas on a paper towel lined plate to absorb oil and cool off.
Spread each tortilla with the beans, top with the corn mixture, a sprinkle of chili powder, sea salt, pepper, and extra cheese.