While the bread is toasting, make the Mexican Street Corn Salsa by combining the corn, jalapeno, juice from 1/2 a lime, chili powder, cotija cheese, and cilantro. Season to taste with salt and add additional chili powder, lime, and jalapeno to taste.
When the toast is done, mash half of an avocado on each slice of bread. If using smaller bread slices (non-sandwich bread) such as the photos, this will be approximately 1/4 of an avocado per slice.
Drizzle each avocado toast with a little extra virgin olive oil and sprinkle some salt and pepper on top.
Spoon the Mexican Street Corn Salsa on top of the seasoned avocado.
I used a smaller baguette style bread at the equivalent of four slices total.I use defrosted frozen corn for all of my Mexican Street Corn recipes. Fresh corn is best if you have it available. Canned corn can work although the brine from the can adjusts the flavor of the corn and salsa.