Season the corn with salt and roast on a baking sheet for 10 minutes in a 400 degree oven. Remove corn and then roast tomatoes and scallion together under the broiler for about 3 minutes, let cool and mix together.
Scoop the flesh of the 4 avocados into a bowl and mash. Mix in the tomatoes/scallion mixture along with the lime juice, jalapeno, cilantro and chili powder adding the roasted corn last. Garnish with extra cilantro and serve with corn or pita chips.
Helpful Hint: The Toss and Chop is a great way to prepare the avocados, leaving them slightly chunky and ideal for guacamole. Also, if you like a little more heat, add an additional minced jalapeño…ole!