2 ears fresh sweet corn, kernels cut off the cob

1 tablespoon olive oil

1 lb rotisserie chicken, shredded or chopped

1/4 cup fresh cilantro, chopped

2 tablespoons fresh chives, finely chopped

1/4 cup queso fresco, crumbled

1/3 cup avocado oil mayo

Juice and zest of 1 fresh lime (more juice if desired)

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon Montreal Steak Seasoning (plus more to taste)

1–2 teaspoons chipotle in adobo, finely minced (adjust to heat preference)

Kosher salt, if needed

1-2 ripe avocados, halved and pitted

Heat a skillet over medium-high heat and add the olive oil. Add the fresh corn and cook, stirring occasionally, until tender and lightly charred, about 5–7 minutes. Remove from heat and let cool slightly.

In a large bowl, combine the chicken, cooled roasted corn, cilantro, chives, and queso fresco. 

In a separate bowl, add all wet ingredients & seasoning: mayo, lime juice, smoked paprika, cumin, Montreal Steak Seasoning, and chipotle in adobo. Whisk to combine and pour over chicken/corn mixture. 

Gently toss until everything is well combined. Taste and adjust seasoning, if needed.

Spoon mixture into the halved avocados and serve immediately. The chicken mixture will last in the fridge for 4-5 days.