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

In a large bowl, mix together the mayonnaise, lime juice, lime zest, garlic, Tajin, chili powder, and salt and pepper to create a sauce. Add in the corn, cilantro, green onions, jalapeno, and cojita cheese. Mix well until combined and top with additional cojita cheese, Tajin, and chili powder.

In a food processor, purée cilantro leaves with the pickled jalapenos and 2 tablespoons of their juice until minced, scraping down the sides a few times.

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

Pour the cilantro mixture into the sour cream mixture and stir to combine. Add lime juice, then buttermilk a splash at a time until desired consistency is reached.

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

In a griddle or large skillet over high heat, cook the tortillas burger side down, using a spatula to press firmly. Cook undisturbed for 2-3 minutes, then flip and cook for another 1-2 minutes.

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