Begin by roasting your corn. Spray a frying pan with non-stick cooking spray and place it over medium heat. Add the corn to the pan and fry until the corn begins to blacken. Stir occasionally.

Dice the Roma tomato and onion, then chop the cilantro. Put on a pair of food safe gloves and slice the jalapeños in half. Deseed the peppers for less heat or leave them in for more. Dice the jalapeños. Cut the limes into quarters so they are ready to be juiced.

Slice open the avocados and remove the pit. Using a spoon, scoop the green flesh into a mixing bowl. Use a fork or potato masher to mash the avocados.

Squeeze the lime juice from both limes into the mashed avocados and stir to avoid browning.

Add the diced tomatoes, diced onion, diced jalapeños, roasted corn, and chopped cilantro. Mix together.

Add the Cumin, Garlic Powder, Black Pepper, Salt and Red Pepper Flakes to taste.

Transfer to a serving dish and enjoy!