Place the ears of corn on the grates of your gas range. Alternatively, you could do this on a grill. Char the corn on all sides, rotating it with a pair of tongs every few minutes. Set aside and allow to cool to room temperature. Then using a knife, slice the kernels off the cob.

To a bowl, add the avocados and smash, using a fork, until pureed. Fold in the reserved blistered corn kernels, jalapeño, tomato, lime juice and a few pinches of salt. Give it a taste and adjust the salt according to taste. Serve with chips.