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, pur?e cilantro leaves with the pickled jalapenos and 2 tablespoons of their juice 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 the 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, slightly overlapping the edges of the tortilla. 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.