In a deep fryer or on the stovetop in a large pot or Dutch oven, heat oil to 350°F.

Preheat grill to hot fire.

Husk and wash corn.

When oil is hot deep fry corn for 1 minute. Remove and set aside.

Place jalapeños in hot oil and deep fry for 1 minute. Remove.

Place corn and jalapenos on grill. Cook, turning, until lightly blackened evenly on all sides. Alternately, blacken under the broiler, turning frequently. Remove from grill (or oven) and allow to cool enough to touch.

Remove corn kernels from cob. Measure out 1 cup of kernels. Set aside.

Remove stem from jalapeño. Finely chop. Set aside.

When Ready to Enjoy Guacamole

Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.

Pull the two halves of the avocado apart and remove the pit with a spoon.

Use the spoon to scoop the avocado out of the skin. (Some people like to score the avocado with a knife before scooping.) Make sure to gently scrap the skin to get the dark, creamy "good stuff."

Place 2/3 to 3/4 of the softest avocados in a mixing bowl. Using a fork, roughly mash them.

Place the remaining firmest avocados on a cutting board or plate and chop into 1/4 to 1/2-inch pieces. Add these to the mashed avocado in the bowl and mix well.

Add pico de gallo, roasted corn kernels, roasted jalapeños, lime juice, cilantro and salt.

Sprinkle with cotija cheese.

Serve immediately with tortilla chips and salsa.