1Pour olive oil onto cookie sheet. Place in oven and preheat to 400.
2Finely dice one jalapeno (no seeds).
3Add diced jalapeno and corn to cookie sheet, spreading it out with spatula.
4Place in oven and roast for 15 minutes. No need to stir halfway.
5Scoop 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!
6In 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.
7Slice 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.
9Finely dice onion. Add to bowl.
10Add 1/2 teaspoon salt and 1/4 teaspoon cumin. Stir.
11Add 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.
12It is very helpful to have a "garbage container" next to your work station for an easy way to discard the scraps!
13Slice 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.
14Add scallions and cilantro. Stir very well.
15Add juice from half lime - reserve about half a teaspoon of that juice to the side. Stir well.
16Use 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.
17When ready to serve, carefully pour off the standing water on top. Mix.
18Optional - garnish with extra cilantro and dash of smoked paprika.