Heat enough chile oil to cover the bottom of a small sauce pan. Add onion and jalapeño. Add a small pinch of salt. Sweat on medium-low heat slowly until onions are nearly caramelized.

Add corn, sugar, bell pepper, avocado, and tomatoes. Stir. Add dry rub and salt. Stir.

When corn is heated through, add cilantro and lime juice. Stir. Serve.

Variations; Coconut extract or milk, other roasted bell peppers or garlic, poblano, habanero, celery, bacon, oregano, marjoram, parsley, sage, coriander, epazote, basil, arugula, peppadew, zucchini, squash, sweet potato, spinach, tamarind, shallots, chimichurri, serrano, pineapple, mango, tequila, bourbon, thyme, vinegar, salsa, scallions, chives, cayenne, mole, nopalitos, jumex, tomatillos, beer, cotija, queso fresco, chihuahua, papaya, pork, beef,