In a large skillet over medium high heat, add the bison and cook until browned, about 8-10 minutes. Season with smoked paprika, cumin, cayenne and onion powder. Remove from heat and cool to room temperature or chill for at least one hour.
Combine the ingredients for the corn salsa and chill. For best results, chill one hour.
Use a hand mixer to stir together the cream cheese, sour cream and green chiles. Leave standing at room temperature.
In a large bowl or deep glass serving dish, begin layering the ingredients starting with a layer of the green chile cream cheese mixture. Chill the base layer for 30 minutes.
Then add your layers, spreading to the edges of the dish: refried beans, cheddar jack, bison mix, pico, green chile cream cheese (chill after each cream cheese layer for 30 minutes), fresco cheese, corn salsa, more bison mix, guacamole, more pico, jalapeno slices, olive slices, lettuce and more cheese as desired.
Chill at least one hour or until ready to serve. Serve with your favorite chips, veggies, pita bread or pile it high and make a plate of nachos. Enjoy!