Heat olive oil in a large skillet over medium-high heat. Add the husked corn and cook for about 5-7 minutes, stirring frequently, until it starts to char. Let it cool.

In a large bowl, combine 1/3 cup mayonnaise, lime juice, lime zest, minced garlic, Tajin, chili powder, and salt to taste. Stir in the charred corn, cilantro, scallions, diced jalapeño, and cojita cheese until well combined.

In a food processor, combine cilantro leaves with pickled jalapeños and 2 tablespoons of their juice. Purée until finely minced, then set aside.

In a mixing bowl, blend together the remaining mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Fold in the cilantro mixture, adjusting with lime juice or buttermilk.

Divide the ground beef into 3.5-ounce portions. Press each portion into a 6” flour tortilla, seasoning with salt and pepper.

In a griddle or large skillet over high heat, cook the tortillas burger side down for 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden.

Remove the smash burgers from the skillet and top them with a scoop of the street corn mixture. Drizzle with creamy jalapeño sauce.