In small skillet, cook chorizo according to package directions. Drain all liquid from cooked chorizo then set chorizo aside.
Heat grill or grill pan to medium heat. Grill corn for 4 to 5 minutes on each side, until lightly charred all over. Remove from heat. Once cool, shave kernels off the cob by standing the corn upright and slicing down along the cob. Set aside.
In a mixing bowl, combine goat cheese, 2 tablespoons of olive oil, and salt and pepper to taste. Using a fork, combine thoroughly until the cheese is soft and spreadable.
Heat grill or grill pan to medium heat. Using a metal spatula, place tortilla on the grill and cook on one side for approximately 4 to 5 minutes or until crisp. While cooking, rotate the tortilla clockwise every minute to ensure an even golden-brown color. Remove tortilla from grill to a clean workspace or cutting board, grilled side up, and let rest until cool enough to handle. Leave the grill on and at medium heat.
In a separate bowl drizzle the grapes with the vinegar. Lightly toss until the grapes are evenly coated. Note: do not let the grapes sit in the vinegar for more than 5 minutes.
When the tortilla is cool enough to handle, spread the goat cheese mixture in an even layer on the grilled side of the tortilla, then top with even layers of the cooked chorizo, corn, grapes, black beans and cabbage. Return the tortilla to the grill, topping side up, and cook for an
additional 4 to 5 minutes, rotating clockwise every minute or so to ensure even cooking. Turn off the grill and transfer the tortilla to a cutting board. Cut into 6 even pieces (like a pizza) using a sharp knife or pizza cutter. Drizzle with the remaining tablespoon of olive oil and a squeeze of fresh lime juice. Serve immediately.