Step 1: Prepare the Street Corn Topping

1. Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
2. Add the corn and cook, stirring frequently, until it starts to char (about 5-7 minutes). Let it cool.
3. In a large bowl, mix mayonnaise, lime juice and zest, minced garlic, Tajin, chili powder, salt, and pepper.
4. Stir in the charred corn, cilantro, scallions, diced jalapeno, and grated cotija cheese. Mix well and set aside.

Step 2: Make the Creamy Jalapeno Sauce

1. Blend cilantro leaves, pickled jalapenos, and their juice in a food processor until finely minced.
2. In a separate bowl, whisk together mayonnaise, sour cream, ranch seasoning, garlic powder, and salt.
3. Stir in the cilantro-jalapeno blend and lime juice.
4. Add buttermilk (a little at a time) until the sauce reaches desired consistency.

Step 3: Smash and Sizzle

1. Divide the ground beef into six portions (about 3.5 oz each).
2. Press each portion thinly onto a flour tortilla, slightly overlapping the edges to allow for shrinkage while cooking.
3. Season with salt and pepper.
4. Heat a griddle or large skillet over high heat.
5. Place the tortillas meat-side down and press firmly with a spatula or burger press.
6. Cook undisturbed for 2-3 minutes until a crispy crust forms.
7. Flip and cook for another 1-2 minutes.

Step 4: Assemble the Smash Burger Tacos

1. Remove the cooked smash burgers from the heat.
2. Top each with a generous scoop of the street corn mixture.
3. Drizzle with the creamy jalapeno sauce.
4. Sprinkle with queso fresco or cotija cheese.
5. Add hot sauce if desired.