In a large skillet heat the 2 tablespoons oil. Add mushrooms, chile pepper, garlic, salt, and black pepper. Cook, tossing frequently, for 8 to 10 minutes or until vegetables are tender and liquid has almost evaporated. Add corn, tossing to combine.
In a large saucepan heat 1 inch of vegetable oil to 365 degrees F. Cook tortillas in hot oil 2 minutes or until crisp, turning once. Drain on paper towels.
Preheat broiler. Transfer crisp tortillas to a baking sheet. Sprinkle tortillas with cheese. Broil until cheese begins to melt. Top with vegetable mixture, lettuce, and salsa.