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1. In a large bowl mash half the beans with a potato masher or pastry blender until well mashed. Add remaining beans, corn, corn chips, rice, onion, the 1/2 cup salsa, the chipotle peppers, cumin, and garlic.
2. Shape mixture into eight 4-inch patties, about 3/4-inch thick. Place patties on a tray; cover and chill at least 1 hour before grilling.
3. Brush both sides of patties with olive oil; place patties on a grill pan. For a charcoal grill, place grill pan on the grill rack directly over medium coals for 8 to 10 minutes or until browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add patties on grill pan to grill rack, cover and grill as above.)
4. Serve burgers on tostada shells. Top with additional salsa, the radishes, cabbage, cilantro, cheese, and avocado. Makes 8 servings.