Start by shucking the corn and charring it in a dry skillet over medium-high heat for 3-4 minutes, rotating occasionally.

Let it cool slightly, then cut the kernels off the cob.

In a bowl, combine the charred corn, diced avocado, fresh cilantro, olive oil, lime juice, salt, pepper, and ground cumin. Gently toss to combine.

Set aside at room temperature for 5-10 minutes to let the flavors meld.

In a large bowl, combine ground chicken, shredded cheese, scallions, mayo, salt, pepper, and smoked paprika. Mix gently with your hands until just combined.

Divide the mixture into 4 equal portions and shape each into a 1/2-cup patty about 3/4-inch thick.

Make a small indent in the center of each patty to prevent puffing during cooking.

Heat a skillet or griddle over medium-high heat for about 2 minutes.

Place the patties on the hot surface and cook without moving them for 5 minutes.

Flip and cook the other side for another 5 minutes until cooked through; the internal temperature should reach 165°F.

Transfer the cooked patties to a plate and let them rest for 2-3 minutes before serving.

Place each burger on a bun or serve open-faced. Top generously with the corn salsa.