Pour olive oil onto cookie sheet. Place in oven and preheat to 400.
Finely dice one jalapeno (no seeds).
Add diced jalapeno and corn to cookie sheet, spreading it out with spatula.
Place in oven and roast for 15 minutes. No need to stir halfway.
Scoop mixture onto paper towel-lined plate. Let that sit for about 20 minutes to soak off excess oil.
** NOTE - Some of the pieces will appear charred. You want that; don't toss those away! Those are the roasted-flavor-filled beauty pieces!
In the meantime, finely dice the second jalapeno. Omit seeds (to do this easily, slice the sides off while not touching the middle part). Then dice up the sliced sides.
** NOTE - add some seeds in if you want a spicy guac. No seeds will ensure it is NOT spicy.
Slice off tomato butts (no one wants to see that little dirty eye looking at them!). Dice up tomatoes and add to bowl, along with the corn and jalapenos.
Finely dice onion. Add to bowl.
Add 1/2 teaspoon salt and 1/4 teaspoon cumin. Stir.
Add your avocado to the bowl in batches, and stir after each addition, to mash up the diced pieces. Add the rest of the salt and cumin.
It is very helpful to have a "garbage container" next to your work station for an easy way to discard the scraps!
Slice avocados in half from top to bottom. Stab seeds with knife and twist out seed. Use spoon to scoop out flesh. Dice avocados and add them to bowl.
Add scallions and cilantro. Stir very well.
Add juice from half lime - reserve about half a teaspoon of that juice to the side. Stir well.
Use bottom of spatula to even out the top, pressing down on the spatula to ensure the guac is "packed in". Mix a little water with the reserved lime juice and pour over the top of the guac (not mixing it in). This will ensure the guac will NOT brown while it is setting. Refridgerate for at least 2 hours.
When ready to serve, carefully pour off the standing water on top. Mix.
Optional - garnish with extra cilantro and dash of smoked paprika.