Heat oven to 350°. Combine canned tomatoes with their juices, tomato paste, garlic, chili powder, sweet paprika, and oregano in blender; blend until smooth. Season with salt and pepper. Set sauce aside.
Heat oil in large skillet over medium heat. Add onion and cook until soft, about 8 minutes. Add corn and cook until beginning to brown. Add kale and cook until wilted. Add beans and cumin and cook until warmed through. Season with salt and pepper.
Lightly grease a 13-by-9-inch baking dish. Spread ½ cup sauce on bottom of dish. Top with 16 tortilla quarters, slightly overlapping. Top with half vegetable mixture, ½ cup cheese, and 1 cup sauce. Repeat layers once. Top with remaining tortilla quarters, sauce, and cheese.
Bake until bubbly and browned, about 45 minutes. Let set 15 minutes before serving. Serve topped with crumbled queso fresco, cilantro, shredded cabbage, and avocado.