If you like texture, you'll love this crumbled corn chip topping. If you can't find queso fresco, substitute feta cheese.
Stir together tomatoes, onion, chopped cilantro, jalapeño, lime juice, and salt.
Preheat grill to medium-high (350°F to 400°F). Grill hot dogs about 6 minutes, turning occasionally, until heated through and grill marks appear. Grill buns, if desired.
Place hot dogs in buns. Top each with 1 to 2 tablespoons tomato mixture and 1 to 2 tablespoons crumbled corn chips. Sprinkle evenly with queso fresco. Garnish, if desired.