Add olive oil to a large skillet over medium-high heat. Add in the corn and allow it to cook stirring frequently until it starts to char and get some color, about 5-7 minutes. Allow to cool.

In a large bowl, add in the mayonnaise, lime juice and lime zest, garlic, tajin and chili powder and salt and pepper. Mix together to make a sauce then add in the corn, cilantro, green onions, jalapeno, and cojita cheese. Mix well until it's all combined and top with a sprinkling of additional cojita cheese, tajin and chili powder.

In a food processor (or blender works too), purée cilantro leaves with the pickled jalapenos and 2 tbsp of their juice. Purée until as minced as possible, scraping down the sides a few times.

Put the mayo and sour cream in a mixing bowl. Add the ranch seasoning, garlic powder, and salt. Mix well to combine.

Pour cilantro mixture directly into the sour cream mixture. Stir to combine. Add lime juice, then a little buttermilk if needed to thin it out, a splash at a time until you reach desired consistency.

Separate the hamburger meat into 3.5 ounce portions and press into 6” inch flour tortilla shells into a thin even layer, slight overlapping the edges of the tortilla (as it shrinks as it cooks down). Season with salt and pepper.

In a griddle or large skillet over high heat, cook the tortillas burger side down. Use a spatula or burger press to press firmly on each tortilla and cook undisturbed for 2-3 minutes. With a spatula scrape underneath the burgers and flip the tortilla and cook another 1-2 minutes.

Remove the smash burgers and add a scoop of the street corn, creamy jalapeno and hot sauce and a sprinkle of cojita or queso fresco cheese if desired.