Add olive oil to a large skillet over medium-high heat. Add in the corn and allow it to cook stirring frequently until it starts to char and get some color, about 5-7 minutes. Allow to cool.

In a large bowl, combine mayonnaise, lime juice, lime zest, garlic, Tajin, chili powder, salt, and pepper to make a sauce. Then add in the corn, cilantro, green onions, jalapeno, and cojita cheese. Mix well.

In a food processor, purée cilantro leaves with the pickled jalapenos and their juice until as minced as possible, scraping down the sides a few times.

In a mixing bowl, combine mayo, sour cream, ranch seasoning, garlic powder, and salt. Mix well.

Pour the cilantro mixture into the sour cream mixture, stir to combine, and add lime juice. Add buttermilk if needed to thin it out until you reach the desired consistency.

Separate the hamburger meat into 3.5-ounce portions and press into 6-inch flour tortilla shells into a thin even layer, slightly overlapping the edges of the tortilla. Season with salt and pepper.

In a griddle or large skillet over high heat, cook the tortillas burger side down. Use a spatula or burger press to press firmly on each tortilla and cook undisturbed for 2-3 minutes. Flip the tortilla and cook another 1-2 minutes.

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