Preheat the gas grill to 600°F. Turn the heat down to medium heat and place the cast-iron skillet on the grill to preheat. If you are cooking this recipe on a campfire, get your fire going.
Once the pan is hot, drizzle olive oil around the bottom of the skillet and add the diced onions, pepper, and jalapeño. Sauté until the onions are translucent and the peppers have softened.
Add the potatoes and corn and cook for 4 to 5 minutes until the potatoes start to brown.
Move the vegetables to the outside of the pan, creating a circle in the middle.
Beat your eggs and add salt and pepper to taste.
Slowly pour the eggs into the middle of the vegetables. Stir every 20 to 30 seconds until the eggs start to scramble, and then stir the vegetables back in and continue cooking.
When the eggs are finished, remove them from the pan and top with chopped cherry tomatoes, chives, and cheese.
Serve as is in a bowl or on top of a fresh tortilla.