Fresh Crab Nachos

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6 ounces cream cheese, at room temperature

1/2 cup good mayonnaise, such as Hellmann’s 

1/4 cup sour cream 

12 ounces fresh jumbo lump crabmeat 

3/4 cup minced scallions, white and green parts (4 to 5 scallions) 

1 (4-ounce) can diced green chiles 

Grated zest of 1 lime 

Kosher salt and freshly ground black pepper 

12 ounces sturdy yellow corn chips, such as Garden of Eatin’ 

6 ounces freshly grated extra-sharp white Cheddar 

6 ounces freshly grated Monterey Jack 

4 ounces canned pickled jalapeño pepper slices, drained 

5 large plum tomatoes, seeded, cored, and small-diced 

1 cup minced yellow onion 

3 tablespoons minced fresh jalapeño pepper, seeds removed 

2 tablespoons freshly squeezed lime juice 

1 tablespoon good olive oil 

1 large ripe Hass avocado, pitted, peeled, and 1/3-inch diced 

3 tablespoons minced fresh parsley or cilantro 

Juice of 1/2 lime, for serving