Heat olive oil in a large skillet over medium-high heat. Add the husked corn and cook, stirring frequently, for 5-7 minutes until charred slightly. Remove from heat and let cool.

In a large bowl, combine mayonnaise, lime juice, lime zest, minced garlic, Tajin, chili powder, and salt and pepper. Mix to create a sauce, then fold in the charred corn, cilantro, scallions, diced jalapeno, and cojita cheese. Top with more cojita cheese, Tajin, and chili powder if desired.

In a food processor, purée cilantro leaves, pickled jalapenos, and their juice until finely minced, scraping down the sides as needed.

In another mixing bowl, combine mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Mix well, then stir in the puree from the food processor. Gradually add lime juice and buttermilk until the desired consistency is reached.

Divide the ground hamburger into 3.5-ounce portions, shaping them into thin patties that will fit inside the tortillas. Season with salt and pepper.

Preheat a griddle or large skillet over high heat. Place the tortilla burgers in the pan, pressing down firmly with a spatula. Cook for 2-3 minutes without disturbing, flip, and cook for an additional 1-2 minutes.

Remove the smash burgers from the skillet, then add a generous scoop of the street corn salad, drizzle with the creamy jalapeno sauce, and if desired, sprinkle with cojita or queso fresco cheese.